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Spinach and Feta Shakshuka ready to serve from a shallow braiser.

Spinach and Feta Shakshuka

Prep Time 30 minutes
Cook Time 5 minutes
Servings 3 people


  • 1 tbsp olive oil
  • 2 medium leeks, well cleaned
  • 2 cloves garlic, minced
  • 1 cup vegetable broth
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 7 ounces fresh baby spinach
  • 3/4 cup cooked cannellini beans, see note
  • 2 tbsp fresh dill, chopped
  • 1/2 each lemon
  • 6 large eggs
  • 3 ounces feta cheese, crumbled
  • 2 each green onions


  • Thinly slice the leeks and green onions. Heat oil in a large shallow skillet or braiser. Add leeks and garlic. Saut√© for 2-3 minutes until starting to soften. Stir in broth, cumin, coriander, salt and pepper. Simmer for 4-5 until leels are tender and most of the broth has cooked out.
  • Add spinach and toss gently with leeks until wilted. Stir in beans, dill and squeeze in the juice of half a lemon. Make 6 large indentations and crack an egg into each. Sprinkle evenly with feta cheese. Cover and cook on medium heat until egg whites are just set and the centers still jiggle, about 4-5 minutes.
  • Sprinkle with sliced green onions and the remaining tbsp of fresh dill. Serve with toasted bread.


-I used cannellini beans for this recipe and enjoyed them in the dish.   Chickpeas would be another great choice.