This recipe is a lovely variation on the traditional Tunisian dish Shakshuka, which blends spices with sliced peppers in a tomato sauce before adding the eggs. This is my take on a Yotam Ottolenghi recipe, using different spices, and adding halved baby tomatoes for extra taste. This went down a storm in my household!
4 tbs extra virgin olive oil
4 leeks, trimmed and thinly sliced
2 tsp ground Cumin
1 tsp ground Sumac
350ml good quality vegetable stock from bouillon
Juice of 1 lemon
12 baby tomatoes, halved
200g baby spinach leaves
200g feta, broken into medium pieces
1 tbs za’atar
Salt and pepper
1. In a large wok or saute pan, melt the butter and the oil on a medium heat, then add the leeks and season.
2. Saute until soft then add the lemon juice, cumin, sumac and stock, and bring gently to the boil.
3. Add the spinach and simmer for five minutes.
4. Make 6 indentations in the mixture and carefully crack the eggs into each one. Sprinkle each egg yolk with Za’atar and a pinch of salt.
5. Carefully dot the feta pieces and tomato halves around the mixture and cover with a lid.
6. Simmer on a low heat for 10 minutes or until the egg whites are just cooked.
7. Serve immediately with toasted bread or a green salad.