A different take on the traditional shakshuka, packed with a mighty punch of spinach & protein
8 eggs, large
1 tbsp. olive oil
1 leek, finely sliced
650g chopped spinach, frozen
1 handful coriander, finely chopped
80g feta, crumbled (drained on kitchen paper towel)
200ml boiling water
1 tsp. boullion (dairy-free, vegan option if lactose free)
herbamare or sea salt
garlic granules (or you can use 2 garlic cloves, minced)
crumbled feta, optional
cracked black pepper
Preparation time – 20 mins, cooking time – 20 mins
In large frying pan add the oil together with the leeks and sauté over a medium/high heat until soft and translucent, then add the chopped coriander and season with sea salt or herbamare, white pepper and garlic granules. Add the chopped frozen spinach, and cooked until defrosted. Stir and cook until the water evaporates. Dissolve the stock cube in the boiling water, then pour into the spinach, cook for 2 minutes on a medium heat. Check for seasonings, then scatter half of the feta over the spinach.
Crack the eggs one at a time into a small bowl and make a little hole in the spinach and gently pour the egg into the hole, taking care not to burst the yolk. Scatter the remaining feta. Cover the pan with a large plate or foil and cook the eggs for 8-10 minutes (depending how you like your yolks, ensure whites are set, but the yolks are still runny) on a medium/high heat.
When ready to serve, take the frying pan to the table. You can garnish with chopped coriander and extra crumbled feta, and serve some bread for dipping in!
LISA’S TIP – This is my take on the traditional shakshuka, full of vitamins, minerals, iron and protein from the spinach, coriander and leeks. For extra spice, green chilies can be added to this recipe. If you prefer you can keep it dairy free, and remove the feta cheese. Serve with gluten free bread and for extra greenness, an avocado salad drizzled with balsamic would compliment this dish.