This dish is a vegie-packed spin on the classic shakshuka recipe. This one-pan dish is filled with kale, fennel and leek for a fragrant breakfast meal.
1.Heat oil in a large frying pan over medium heat; cook leek, garlic, fennel and kale, stirring occasionally, for 5 minutes or until vegetables soften. Stir in stock; bring to a simmer.
2.Using the back of a spoon, make eight shallow indents in the mixture. Break 1 egg into each hole. Cook, covered, over low heat, for 6 minutes or until egg whites are set and yolks remain runny, or until cooked to your liking. Season.
3.Top shakshuka with labne and olives; sprinkle with sumac and reserved fennel fronds. Serve with char-grilled pitta bread.
You can use silverbeet or spinach instead of the kale, if you prefer.
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