Braised Eggs with Leeks and Za’atar

Recipe adapted from: Ottolenghi Simple, by Yotam Ottolenghi


2 tablespoons unsalted butter

2 tablespoons olive oil, divided

all the leeks from your box, trimmed and thinly sliced

kosher salt

freshly ground black pepper

1-1/4 cups low sodium vegetable broth

1/2 small preserved lemon, seeds discarded, skin and flesh finely chopped

1 teaspoon cumin seeds, lightly toasted and crushed

7 oz. baby spinach leaves

6 large eggs

3 1/4 oz. feta cheese, crumbled into 3/4 inch pieces (1 generous cup)

1 tablespoon za’atar

Asparagus from your box, tough ends trimmed and sliced thinly on the diagonal


Heat the butter and 1 tablespoon oil into a large sauté pan with a lid and place over medium high heat. Once the butter starts to foam, add the leeks, 1/2 teaspoon salt, and plenty of pepper. Fry, stirring frequently, until the leeks are soft, about 3 minutes. Add the vegetable broth, lemon, and cumin. Bring to a boil and cook until most of the broth has evaporated, 4 - 5 minutes. Add the spinach and asparagus and fold in until the spinach is wilted, about 1 minute. Reduce the heat to medium. Use a large spoon to make 6 indentations in the mixture. Break 1 egg into each space. Sprinkle the eggs with a pinch of salt, dot the feta around the eggs, then cover the pan. Simmer until the egg whites are set but the yolks are still runny, 4 - 5 minutes. Meanwhile, mis the za’atar with the remaining tablespoon oil. Brush the za’atar over the eggs. Serve at once, straight from the pan. 

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