Ottolenghi’s Braised Eggs with Leek and Za’atar

Name: Ottolenghi’s Braised Eggs with Leek and Za’atar
Cuisine: Middle Eastern
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons olive oil, divided; 2 extra-large leeks (or 4 small), trimmed and thinly sliced (about 6 cups); Kosher salt; Freshly ground black pepper; 1 1/4 cups low-sodium vegetable broth; 1/2 small preserved lemon, seeds discarded, skin and flesh finely chopped; 1 teaspoon cumin seeds, lightly toasted and crushed; 7 ounces baby spinach leaves (about 7 packed cups); 6 large eggs; 3 1/4 ounces feta cheese, crumbled into 3/4-inch pieces (about 1 generous cup); 1 tablespoon za'atar

3 steps

Updated at: Thu, 17 Aug 2023 12:12:23 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories1543.5 kcal (77%)

Total Fat104.2 g (149%)

Carbs97.2 g (37%)

Sugars24.1 g (27%)

Protein65.2 g (130%)

Sodium3050.9 mg (153%)

Fiber14.4 g (52%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2 tablespoonsunsalted butter

2 tablespoonsolive oil

divided

2leeks

extra-large, or small, trimmed and thinly sliced

kosher salt

freshly ground black pepper

1 ¼ cupslow-sodium vegetable broth

0.5preserved lemon

small, seeds discarded, skin and flesh finely chopped

1 teaspooncumin seeds

lightly toasted and crushed

7 ouncesbaby spinach leaves

6eggs

large

1 cupfeta cheese

crumbled into 3/4-inch pieces

1 tablespoonza'atar

Instructions

Step 1

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.

CooktopHeat

Step 2

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.

CooktopHeat

Step 3

Brush the za'atar over the eggs. Serve at once, straight from the pan.

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