Shakshuka

Last night, we cooked Shakshuka with Spinach and Feta, adapted from Janna Gur's The Book of New Israeli Food. The recipe called for sautéed leeks, but we substituted half a white onion and it turned out well. Shaksuka is one of my favorite dishes from Israel, but usually it's cooked in tomato sauce. I thought this book did a great job creating a tomato-less version. This is not exactly the book's recipe, but it's close.

For our version, you need:

About 6 ounces feta cheese, cut into cubes
One bunch organic spinach, chopped
1/2 organic white onion, sliced
6 free range eggs butter
1 clove organic garlic
Salt and green pepper to taste

Preparation:

In a deep pan with a lid, sauté onion until soft. Add spinach and garlic and sauté until soft. Blend ingredients well and spread around the pan. Crack 6 eggs on top of your spinach mixture, spread the feta around the pan, and turn heat to low. Put the lid on the pan and steam until egg whites are done. Season with salt and pepper (we used green peppercorns). Careful with the time so you don't cook the yolks completely...unless of course you like them that way. Shakshuka is supposed to have soft yolks and cooked whites. We enjoyed our shakshuka with red wine and flax oat bran bread =)

Happy Cooking!