|1||green bell pepper|
|100 g||frozen peas|
|200 g||feta cheese (divided)|
|vegetable oil for frying|
Peel and finely chop garlic. Remove the core and dice bell pepper. Chop mint and parsley. Halve leek lengthwise and slice.
Heat vegetable oil in a large frying pan over medium-high heat. Add garlic and sauté for approx. 2 min. Add leek and bell pepper and cook for approx. 3 – 4 min. Season with cumin, freshly grated nutmeg, salt, and pepper to taste.
Add spinach, peas, half of the parsley, and chopped mint to the pan. As soon as the spinach starts to shrink, add lemon juice. Crumble half of the feta cheese over the pan and stir to combine.
Make four small holes in the leek mixture using a spatula and crack the eggs into them. Season eggs with salt. Let cook for approx. 10 min. until eggs have set and egg yolks are still tender.
Crumble remaining feta cheese and sprinkle over the shakshuka. Garnish with remaining parsley and season with salt and pepper. Enjoy!