The Creamiest Leek and Spinach Shakshuka

Creamy leek and spinach shakshuka
Prep Time
15 min
Cook Time
45 min
4-6 servings

This recipe is a creamy and comforting take on shakshuka, a North African dish in which eggs are slowly poached in a flavourful tomato and pepper-based sauce. Here, we’re swapping out the tomatoes and peppers for a base of leeks, spinach and parsley to give it a fresh and herbaceous twist. Once you get comfortable with the technique of making this shakshuka, you can adapt the ingredients to suit your taste and use up what you have lying around in the fridge. Limp herbs or wilted greens? Chop them up. Prefer kale or collards over spinach? Swap them in. Feta can be used instead of goat cheese, olive oil instead of butter, you get the idea! Almost anything goes, and this recipe can easily be doubled or halved depending on how many people you’re serving.

Related: Easy Sausage Hash Brown Breakfast Casserole



Tbsp unsalted butter
large leeks, thoroughly washed, trimmed and sliced into ½ inch coins
tsp sea salt, plus more to taste
tsp freshly cracked black pepper, plus more to taste
cloves garlic, minced
bunch Italian parsley, roughly chopped and stems trimmed, plus more for garnish
Tbsp fresh thyme, roughly chopped
lemon, zested and cut in half
cups (142 g) fresh baby spinach, washed and roughly chopped
1 ¼
cups vegetable broth
cup goat cheese, cubed
Extra virgin olive oil, to drizzle
Fresh bread, to serve
Hot honey, optional



If you prefer your eggs fully set, pop the pan under your broiler for a minute or two (just be sure to use an oven-safe pan).

Ingredients for leek and spinach shakshuka
Step 1

Add butter to a large cast iron (or non-stick) pan set over medium heat.

Step 2

Once the butter is fully melted, increase the heat to medium-high and add sliced leeks along with ½ teaspoon sea salt to the pan. Cook, stirring occasionally, until the leeks are soft and just starting to caramelize, about 15 minutes.

Step 3

Lower heat to medium. Stir in ¼ teaspoon black pepper and minced garlic, cooking for another 2 minutes before adding the parsley, thyme and a generous pinch of lemon zest. Cook, stirring occasionally, for another 5 minutes.

Step 4

Start adding handfuls of spinach to the leek mixture, allowing the greens to wilt down between each handful. Season to taste with more salt and pepper.

Leeks, spinach and parsley in a cast iron pan for creamy shakshuka
Step 5

Add the vegetable broth. Cook, stirring occasionally, until you are left with about 2-3 tablespoons of liquid.

Step 6

Add the juice of half a lemon and ⅔ of the cubed goat cheese. Stir until a creamy sauce forms. Taste and adjust for seasoning.

Step 7

Lower the heat to medium-low. Use the back of a spoon to make a well for each egg in the sauce.

Step 8

Crack an egg into each well. Drizzle extra virgin olive oil over each egg and season with salt and pepper.

Uncooked eggs on a green base of veggies for creamy leek and spinach shakshuka
Step 9

Nestle the remaining goat cheese cubes between the eggs.

Uncooked eggs and goat cheese on a green base of veggies for creamy leek and spinach shakshuka
Step 10

Cover the pan and let the eggs steam gently on low heat for about 4-6 minutes until they reach your desired consistency. Add a splash of water if the pan starts to look dry before the eggs are fully cooked.

Step 11

Cut the remaining lemon half into wedges. Garnish eggs with additional parsley. Serve hot with fresh bread of your choice, lemon wedges and a drizzle of hot honey, if using.

A closeup of creamy leek and spinach shakshuka

Rate Recipe

My rating for The Creamiest Leek and Spinach Shakshuka