Shakshuka eggs with leek and spinach – Vegetarian

This shakshuka eggs recipe with spinach, leeks, and feta sprinkled on top is ideal for breakfast, lunch, or dinner. It is full of flavor and vitamins, and above all – quick to prepare 🙂 .

Ingredients: (For 2 generous servings)

• 4 eggs
• 150 g fresh spinach (you can also use frozen)
• 400 g leeks
• 1 pepper
• a large shallot (or any type of onion you have)
• 600 g diced tomatoes with sauce (canned)
• juice from half a lemon
• 1-2 avocados for serving
• a few sprigs of fresh mint
• 200 g feta cheese
• spice mix: a teaspoonful of ground cumin, a teaspoonful of sweet paprika, a teaspoonful of hot pepper, a teaspoonful of garlic powder, a teaspoonful of onion powder, salt and pepper
• a little olive oil

Preparation:

Wash, clean, and cut the vegetables as follows: leek into equal slices, onion into 4 lengthwise and then into equal slices, pepper into 4 lengthwise strips and then into equal slices, finely chop the mint, peel the avocado, and cut equal slices.

In a wok or pan, add a little olive oil, enough to cover the bottom. When it has heated up, add the chopped onion and saute it for a few minutes until it starts to soften. Then add the pepper, mix well, and cook for about 3-4 minutes, then add the leek, mix well, and let it cook together for about 4-5 minutes, stirring periodically.

When the leek starts to soften, add the canned tomatoes and spices, mix well, and let it cook on medium heat, with the lid on, for around 7-8 minutes, stirring periodically. Then add the spinach and mix well, add the juice of half a lemon, put the lid back on, and let it cook for ~2 minutes on medium heat. Make 4 little holes using the spoon in 4 areas in the pan and then add the eggs in those holes. Put the lid back and let it cook for another 3-4 minutes or until the eggs are done, without stirring.

Turn off the heat and sprinkle pepper, crumbled feta, and chopped mint on top. Serve with avocado slices.

If you try the recipe, let me know how you liked it! 😊

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