Serves: 4

Of Libyan origin, shakshuka began as a working man's dawn-till-noon meal. It generally has three main ingredients - tomatoes, hot sauce and eggs. This mild version without the tomatoes is by Shir Halpern, a regular contributor to Al HaShulchan magazine and co-founder of Israel's network of farmers markets.

Method

Melt the butter in a large deep skillet and sauté the leeks until soft and translucent but not brown.
Add spinach and garlic and sauté for 5 minutes.
Season gently - remember that the cheese is quite salty.
Break the eggs one by one and slide onto the spinach. Arrange the yolks around the pan. Sprinkle the cheese around the pan.
Turn heat to low, cover the pan and simmer until the egg whites set, 5-7 minutes. Serve immediately.

First published in The JC May 5 2011

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Ingredients

Name: Simple spinach and feta green shakshuka
Yield: 4
Ingredients: 2 leeks (white part only), finely sliced; 1 tbsp butter; 500g (11/-12 cups or 17oz) spinach leaves, washed and trimmed; 2 cloves garlic, crushed; Salt and freshly ground black pepper; 6 eggs; 100g (2/3 cup/ 3.5oz) feta cheese, crumbled

2 leeks (white part only), finely sliced
1 tbsp butter
500g (11/-12 cups or 17oz) spinach leaves, washed and trimmed
2 cloves garlic, crushed
Salt and freshly ground black pepper
6 eggs
100g (2/3 cup/ 3.5oz) feta cheese, crumbled