Step 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.

Step 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.

Step 3

Top shakshuka with labne and olives; sprinkle with sumac and reserved fennel fronds. Serve with char-grilled pitta bread.