The Dinner Planner

Braised Eggs with Leek and Za'atar

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Servings 4


  • 2 tbsp  unsalted butter
  • 2 tbsp olive oil
  • 2 large leeks - thinly sliced
  • 1 cup vegetable stock
  • ½ preserved lemon - seeds removed, skin and flesh finely chopped
  • 1 tsp cumin seed - lightly toasted
  • 200 grams baby spinach leaves
  • 4 eggs
  • 80 grams feta
  • 1 tbsp  za'atar


  • Heat the butter and 1 tablespoon 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, 1/2 teaspoon of 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 to 5 minutes. Add the spinach and fold in until 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 to 5 minutes. Meanwhile, mix the za'atar with the remaining 1 tablespoon of oil.
  • Brush the za'atar over the eggs. Serve at once, straight from the pan with some crusty bread.

Tips and Variations

 This recipe was taken from SIMPLE by Yotam Ottolenghi, published by Ebury Press. Images by Jonathan Lovekin.

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