Green Shakshuka with Feta and Herbed Oil

A vibrant, nutrient-dense twist on the classic tomato-based shakshuka. This version uses a base of sautéed leeks, kale, and spinach, finished with a bright, herbaceous oil and salty feta cheese for a balanced, sophisticated brunch dish.

Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 8 large eggs
• 2 large leeks
• 4 cups kale
• 2 cups spinach
• 0.5 cup feta cheese
• 4 tbsp olive oil
• 0.25 cup parsley
• 3 cloves garlic
• 0.5 cup vegetable broth
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.5 tsp cumin

Cooking instructions

1. Mince the garlic and finely slice the white and light green parts of the leeks. Strip the kale leaves from the stems and chop roughly.
2. In a small bowl, combine the olive oil with finely chopped parsley and a pinch of salt to create the herbed oil. Set aside.
3. Heat a large skillet over medium heat. Add the leeks and sauté until softened, about 5 minutes. Stir in the garlic and cumin, cooking for 1 minute until fragrant. (about 6 min)
4. Add the kale, spinach, salt, pepper, and vegetable broth. Cover and simmer until the greens are wilted, about 5 minutes. (about 5 min)
5. Use a spoon to create 8 small wells in the greens mixture. Carefully crack an egg into each well.
6. Cover the pan and cook over low heat until the egg whites and yolks are fully set and the eggs reach 160°F (71°C), about 8 to 10 minutes. (about 7 min) — Low heat
7. Remove from heat, sprinkle with crumbled feta cheese, and drizzle with the prepared herbed oil before serving immediately.