We lightened up Parachute’s fresh and herbaceous green Shakshuka recipe and it’s seriously next level. It’s easy to throw together and perfect for brunch or breakfast in bed. Serve with a pita or baguette or cut the processed carbs all together and sub in SLB Bread.

Ingredients

1 tablespoon ghee or olive oil
2 large leeks, halved lengthwise
1 fennel bulb
1 clove of garlic
One bunch of spinach
Handful of fresh herbs such as cilantro, dill, and / or parsley
1 tsp each of whole fennel seeds and whole cumin seeds
Salt + pepper
4 eggs

Directions

In a small skillet, toast spices until fragrant over medium heat - about 2-3 minutes. Crush with mortar and pestle or use the bottom of a jar to gently crush on a cutting board. Set aside.
Preheat large skillet over medium heat, and preheat oven to 350.
Remove stalks and fronds of fennel bulb and cut in half. Remove core and dice. Slice halved and washed leeks, and peel and mince garlic.
Add oil, chopped vegetables, and crushed spices to skillet and saute, stirring occasionally until tender, about 10 minutes. Season with salt and pepper.
Add spinach and stir to wilt.
Create 4 wells in the veggies using the back of a spoon.
Carefully crack an egg into each well, then transfer to the oven. Bake, checking occasionally until whites are cooked through and yolks are still runny, about 8 minutes.
Top with chopped herbs and crumbled feta cheese and serve with pita or baguette.