Shakshuka is a breakfast dish from the middle-east, but many countries have a similar egg recipes because it it a great way to start the day with vegetables. It makes for a great brunch, but I also like to eat it as an easy dinner with some bread. This is a simplified version so you won't need an oven and because you are simply boiling your eggs, you are sure they come out perfectly.

1. Begin by placing the eggs in a pot and covering them with water. Put the lid on the pot. Once the water starts to boil, let the eggs boil for another 4 minutes.
2. Slice the garlic and chili pepper into small pieces.
3. Prepare the leeks by slicing them once through the complete length, then slicing them into half moons. Wash the leeks and set them aside.
4. Slice the zucchinis two times through the complete length, then cut them into cubes.
5. Heat a pan over medium heat and add some oil. Add the garlic and chili pepper and cook for one minute.
6. Add the leeks and zucchinis to the pan and cook for 5 minutes.
7. While the leeks and zucchinis are cooking, wash and cut the spinach into smaller pieces, leaving them slightly larger for texture.
8. Add the white wine and spices to the pan and cook for a few more minutes until some of the liquid has evaporated.
9. Add the spinach to the pan and cook for 2 minutes. Then, add the cream and continue cooking until everything is fully cooked and ready to eat.
10. Slice the feta cheese into small pieces. Peel and halve the boiled eggs, then add both the feta and eggs to the pan.
11. Decorate the dish with fresh herbs, such as dill, before serving.