Ottolenghi's Braised EggsA tasty meal for any time of the day 🥚
30g unsalted butter
2 tbsp olive oil
2 large leeks, trimmed and cut into 1/2cm slices
1 tsp cumin
2 small preserved lemons, pips discarded, skin and flesh finely chopped (30g)
300ml vegetable stock
200g baby spinach leaves
6 large eggs
90g feta, broken into 2cm pieces
1 tbsp za'atar
salt and black pepper
- Cook the butter and 1 tbsp oil on medium-high heat til it starts to foam. Add leeks, 1/2 tsp salt, and lots of pepper. Fry for 3 minutes until the leeks are soft, then add cumin, lemons and vegetable stock and boil rapidly for 4-5 minutes, until most of the stock has evaporated. Fold in the spinach and wilt for a minute, then reduce the heat to medium.
- Use a large spoon to make 6 indentations in the mixture and break one egg into each space, like a shakshuka. Sprinkle the eggs with a pinch of salt, dot the feta around them, and then cover the pan with a lid. Simmer for 4-5 minutes until the egg whites are cooked but the yolks are still runny.
- Mix the za'atar with the remaining tablespoon of oil and brush over the eggs. Serve at once, straight from the pan.