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.
Ingredients
- 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
Instructions
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%