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Braised eggs with leek and za'atar

Jammy eggs nestle in silky leeks with mellow feta and spinach.
Za'atar and preserved lemon bring bright, savory warmth to every bite.
Serve hot straight from the pan for runny yolks and bold comfort.

breakfast ⏱ 15 min 430 kcal / portion 12.0 g carbs / portion (estimated) vegetarian eggmilk 🔗 Original source

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Braised eggs with leek and za'atar
v4 · rb0e705f985 20260727Z1751 2 tbsp olive oil 200 g spinach leaf 6 pieces egg 90 g feta 1 tbsp za'atar salt to taste 🍳 ⏱ 3 min fry leeks in butter and olive oil until soft 🍳 ⏱ 4-5 min add cumin, preserved lemon, and vegetable stock and boil rapidly until most stock evaporates 🍳 ⏱ 1 min fold in spinach and cook until wilted, then reduce heat to medium 🍽 make 6 indentations in the leek mixture and crack in 6 eggs, then sprinkle with salt 🍳 ⏱ 4-5 min dot feta around the eggs and cover the pan, then simmer until whites are cooked but yolks are runny 🌀 mix za'atar with remaining olive oil and brush over the eggs, then serve straight from the pan Braised Eggs 🎉 30 g butter 530 g leek black pepper to taste 1 tsp cumin seed 30 g preserved lemon 300 ml vegetable stock butter, leek, black pepper half · 1 tbsp cumin seed, preserved lemon, vegetable stock spinach leaf egg salt feta za'atar half · 1 tbsp olive oil
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Preparation steps

  1. fry leeks in butter and olive oil for 3 minutes until soft
  2. add cumin, preserved lemon, and vegetable stock and boil rapidly for 4-5 minutes until most stock evaporates
  3. fold in spinach and cook for 1 minute until wilted, then reduce heat to medium
  4. make 6 indentations in the leek mixture and crack in 6 eggs, then sprinkle with salt
  5. dot feta around the eggs and cover the pan, then simmer for 4-5 minutes until whites are cooked but yolks are runny
  6. mix za'atar with remaining olive oil and brush over the eggs, then serve straight from the pan

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