Shakshuka with Spinach and Feta

  • Yield: 6 servings
  • Prep: 5 mins
  • Cook: 20 mins

Adapted from The Book of New Israeli Food: A Culinary Journey by Janna Gur, this version is without tomatoes.


1tablespoon butter
2-- leeks, sliced
2cloves garlic, pressed
1pound fresh spinach
1/2teaspoon salt
1/4teaspoon Coarsely ground black pepper
6-- eggs
4ounces crumbled feta cheese


1. Melt butter in a large nonstick skillet. Add leeks and garlic and sauté until soft, about 10 minutes. Add spinach, salt and pepper and sauté 5 minutes. Break eggs one by one and slide onto spinach around the pan. Sprinkle with feta. Reduce heat to low. Cover and simmer until egg whites are set, 5 to 7 minutes. Serve immediately.


Nutritional Info *per serving

  • Calories 180
  • Glycemic Load 0
  • Fat 11g
  • Saturated Fat 6g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 3g
  • Cholesterol 210mg
  • Sodium 560mg
  • Potassium 560mg
  • Carbohydrate 8g
  • Fiber 2g
  • Sugars 2g
  • Protein 12g
  • Trans Fat 0g
  • Vitamin A 160%
  • Vitamin C 40%
  • Calcium 20%
  • Iron 20%