This indulgent dish, with spinach and squash replacing the usual tomato base, was made for us by the chef Shaul Ben-Aderet at his home in Tel Aviv for lunch
Serves 2-4
INGREDIENTS
1 onion, chopped
2 tbsp olive oil
2-3 garlic cloves, sliced
100g squash, grated
500g spinach, roughly chopped
200ml double cream
4 egg yolks
50-70g feta cheese (Shaul uses Kashkaval, a semi-hard cheese made with cow’s and/or sheep’s milk)
A few drops of truffle oil
50g walnuts, toasted
METHOD
In a large frying pan, sweat the onions in the olive oil until golden (at least 10 minutes), then add the garlic cloves followed by the grated squash and then the spinach. Cook for another 3 minutes, then add the cream and mix. Separate the eggs and add the whole egg yolks to the centre of the shakshuka, taking care not to break them, and sprinkle over the feta. Cook for another 2 minutes, drizzle over some truffle oil and sprinkle with walnuts. Serve.
