Green Shakshuka with Spinach and Leeks
A creamy green shakshuka made with spinach, leeks, fresh herbs, and eggs. A flavorful one-pan vegetarian meal perfect for winter or early spring.
Equipment
- approx. 10-inch (25 cm) pan
Ingredients
- 2 Tbl olive oil
- ½ tsp cumin seeds
- ½ tsp caraway seeds
- 1 medium yellow onion chopped
- 3 leeks - white and light green parts only chopped
- ½ cup water 120 ml
- 1 Tbl
za'atar spice blend - 3 garlic cloves pressed or minced
- 5 oz. baby spinach roughly chopped, 150g
- ½ cup crème fraîche (or liquid cream) 110g
- 1 cup fresh green herbs ex: parsley, cilantro, dill, basil
- 4 eggs see notes
- ½ cup crumbled feta cheese 120g
- sprinkle of sumac
- sprinkle of red pepper flakes
- 1 scallion chopped
Instructions
- Heat the olive oil in a large pan over medium heat. Add the cumin and caraway seeds and cook, stirring constantly, for about 30 seconds, until fragrant.If using ground spices, add them later with the za’atar.
- Add the chopped onion, leeks, and a pinch of salt. Stir to combine and cook for about 10 minutes, stirring occasionally, until softened. The goal is to release their natural sweetness without browning. Reduce the heat to medium-low if needed.
- Add the water, cover, and cook for another 5–10 minutes, until the leeks and onion are fully soft.
- Add the za’atar, garlic, and black pepper. Cook for 1–2 minutes, stirring frequently, until fragrant.
- Add the spinach and cook for about 2 minutes, stirring, until wilted.
- Remove the pan from the heat. Stir in the crème fraîche and most of the fresh herbs, reserving some for serving.
- Working off the heat, make small wells in the sauce and crack the eggs into each one. Gently nudge some sauce around the edges to help contain the whites.
- Return the pan to medium-low heat and cover. Cook for 5–8 minutes, or until the whites are just set and opaque and the yolks are still soft. Start checking around 5 minutes. If the sauce begins to bubble too vigorously, reduce the heat to low.
- Remove from the heat and top with feta, sumac, red pepper flakes, and chopped scallions.
- Serve with fresh bread and enjoy!
Notes
To serve 2 people, use 4 eggs. To serve 3 people, use 6 eggs. To serve more people, consider doubling the recipe.