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Classic shakshuka is a skillet dish of eggs poached in a spicy tomato-based sauce. But according to Einat Admony and Janna Gur, authors of “Shuk,” in Israel, where shakshuka gained a foothold after its introduction by North African immigrants, a green version made with leafy vegetables is nearly as popular. Our green shakshuka, inspired by Limor Chen’s version at Delamina East in London, includes leeks, spinach and peas and is finished with feta cheese. We recommend serving it with warm flatbread.
pound baby spinach
Kosher salt and ground black pepper
Pardon the interruption
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