Braised eggs with leek and za'atar

Name: Braised eggs with leek and za'atar
Cuisine: Asian, Middle Eastern
Ingredients: 30g unsalted butter; 2 tbsp olive oil; 2 large leeks (or 4 smaller), trimmed and cut into ½ cm slices (530g); 1 tsp cumin seeds, toasted and lightly crushed; 2 small preserved lemon, 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

Instructions

This is a quick way to get a very comforting meal on the table in a wonderfully short amount of time. It’s a dish as happily eaten for brunch, with coffee, as it is for a light supper with some crusty white bread and a glass of wine. The leeks and spinach can be made up to a day ahead and kept in the fridge, ready for the eggs to be cracked in and braised.

Updated at: Fri, 24 Oct 2025 01:45:32 GMT