Green Shakshuka

Ingredients

2 tablespoons olive oil

1 small onion, diced

1 leek, white and light green parts only, cleaned, sliced, chopped

2 cloves garlic, minced

4 cups chopped spinach

2 teaspoons chopped fresh dill, plus more for garnish

½ teaspoon chopped fresh oregano

¼ cup chopped fresh parsley

1 teaspoon chopped fresh mint

2 tablespoons water, plus more if needed

½ teaspoon each salt and pepper

4 large eggs

¼ cup crumbled feta

Instructions

Heat the olive oil in a large skillet over medium heat and add the onion and leeks, cook, stirring occasionally, until translucent 3-4 minutes. Then add the garlic, stir and cook for 1 more minute. Add all the spinach and herbs along with the water, salt and pepper and cook, stirring often, until the spinach is wilted, approximately 2 minutes. If it becomes too dry, add another tablespoon of water. Using the back of a spoon, make four wells in the spinach mixture and gently crack an egg into each well. Cover the pan with a lid and cook until the egg whites are set, approximately 5-6 minutes. Cook a little longer if you want firmer yolks. Garnish with fresh dill and serve warm with crumbled feta over top.

Recipe from www.oliveandmango.com