Ottolenghi's Braised Eggs

A tasty meal for any time of the day 🥚

Serves 6

Yottam Ottolenghi

10-15 minutes

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.