Ottolenghi's Braised eggs with leek and za'atar


This is a easy recipe perfect for brunch

Braised eggs with leek and za'atar

Recipe from Yotam Ottolenghi's Simple


2 tbsp unsalted butter
2 tbsp olive oil
2 extra-large leeks (or 4 smaller), trimmed and cut into ¼-inch/½ cm slices (6 cups/530g)
salt and black pepper
1 tsp cumin seeds, toasted and lightly crushed
½ small preserved lemon, seeds discarded, skin and flesh finely chopped (2½ tbsp)
300ml vegetable stock
200g baby spinach leaves
6 large eggs
90g feta, broken into 2cm pieces
1 tbsp za’atar


  1. Put the butter and 1 tbsp of the oil into a large sauté pan with a lid and place over medium-high heat. Once the butter starts to foam, add the leeks, ½ tsp of salt, and plenty 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 1 minute, until wilted, then decrease the heat to medium.
  2. Use a large spoon to make 6 indentations in the mixture and 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 for 4–5 minutes, until the egg whites are cooked but the yolks are still runny.
  3. Mix the za’atar with the remaining 1 tbsp of oil and brush over the eggs. Serve at once, straight from the pan.