Green Shakshuka with Leek, Zucchini, Kale and Feta

Ingredients

• 1 onion (thinly sliced)
• 1 leek (sliced into rings)
• 1 zucchini (cut into small cubes)
• 3 garlic cloves (minced)
• 2 handfuls fresh spinach
• 2 cups kale
• 1/2 cup frozen peas
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon red pepper flakes
• Salt
• Pepper
• 4 eggs
• 1 block feta cheese (crumbled (150 g))
• 2 tablespoons olive oil
• 1 lime
• Fresh herbs (coriander, parsley or baby greens)

Instructions

1. 1

   --- Sauté the vegetables. ---

2. 2

   Heat a drizzle of olive oil in a cast iron pan over medium heat. Sauté thinly sliced onions and leeks for about 5 minutes until they get all soft and cozy.

3. 3

   Add small cubes of zucchini, minced garlic, ground cumin, ground coriander, and red pepper flakes. Let sauté for a good 10 minutes.

4. 4

   --- Add greens. ---

5. 5

   Add the chopped kale to the pan and sauté for an additional 5 minutes. Stir in spinach, half of the crumbled feta, and frozen peas. Sauté for an extra 2 minutes, letting the flavors meld together. Season with salt and pepper to taste.

6. 6

   --- Cook the eggs. ---

7. 7

   Make little nests with the back of a spoon in the pan and crack in the eggs. Let them cook for 7-10 minutes on medium-low heat until the egg whites are cooked through.

8. 8

   For a runny egg, stop cooking after 7 minutes and serve immediately, as the egg will continue to set in the pan. If you prefer firmer yolks, cook them longer.

9. 9

   --- Serve. ---

10. 10

    Garnish with the remaining feta, fresh herbs such as coriander or parsley and perhaps even microgreens. Add a squeeze of lime juice if you like. Serve with pita bread or farmhouse bread.