Green Shakshuka with Spinach and Feta

Ingredients

• 2 tablespoons Olive oil
• 2 large Leeks, cleaned and thinly sliced
• 3 cloves Garlic, minced
• 10 ounces Fresh baby spinach
• 1 teaspoon Ground cumin
• 6 pieces Large eggs
• 0.5 cup Feta cheese, crumbled
• 0.25 cup Fresh parsley, chopped
• 0.25 cup Fresh cilantro, chopped
• 2 tablespoons Heavy cream(optional)
• 1 pinch Salt and black pepper

Instructions

1. 1

   Heat the olive oil in a large oven-proof skillet over medium heat.

2. 2

   Add the sliced leeks and sauté for 8-10 minutes until they are soft and translucent.

3. 3

   Stir in the minced garlic and cumin, cooking for 1 minute until fragrant.

4. 4

   Add the spinach in batches, tossing frequently until all leaves are wilted and the moisture has mostly evaporated.

5. 5

   Stir in the heavy cream (if using) and half of the fresh herbs, then season with salt and pepper.

6. 6

   Use a spoon to create six small wells in the green mixture and carefully crack an egg into each indentation.

7. 7

   Cover the skillet with a lid and cook for 5-7 minutes, or until the egg whites are set but the yolks remain runny.

8. 8

   Remove from heat, sprinkle with crumbled feta and the remaining fresh herbs, and serve immediately with crusty bread.