Braised Eggs with Leek and Zahtar
Recipe adapted from Ottolenghi's book 'Simple'
Using Alexandra’s Zahtar
Ingredients: Burger30g unsalted butter2 tbsp olive oil2 large leeks (or 4 smaller), trimmed and cut into ½ cm slices (530g)1 tsp cumin seeds, toasted and lightly crushed2 small preserved lemons, pips discarded, skin and flesh finely chopped (30g)300ml vegetable stock 200g baby spinach leaves6 large eggs90g feta, crumbled into large chunks1 tbsp Alexandra's ZahtarSalt and black pepper Method:
Put the butter and 1 tablespoon of oil into a large sauté pan with a lid, and place on a medium high heat. Once the butter starts to foam, add the leeks, ½ teaspoon of salt and lots of pepper. Fry for 3 minutes, stirring frequently, until the leeks are soft.
Add the cumin, lemon and vegetable stock and boil rapidly for 4–5 minutes, until most of the stock has evaporated. Fold in the spinach and cook for a minute, until wilted, then reduce the heat to medium.
Use a large spoon to make 6 indentations in the mixture and break one egg into each space. Sprinkle the eggs with a pinch of salt, dot the feta around the eggs, then cover the pan. Simmer for 4–5 minutes, until the egg whites are cooked but the yolks are still runny.
Mix the Zahtar with the remaining tablespoon of oil and brush over the eggs. Serve immediately, straight from the pan.
Recipe from Ottolenghi's book 'Simple': Retrieved at https://ottolenghi.co.uk/recipes/braised-eggs-with-leek-and-za-atar