Braised Eggs with Leek and Za'atar

• portioner: Serves six

Ingredienser

2 tbsp unsalted butter

2 tbsp olive oil

2 extra-large leeks (or 4 smaller), trimmed and cut into ¼-inch//2cm slices (6 cups/530g)

Salt and black pepper

1 tsp cumin seeds, toasted and lightly crushed

½ small preserved lemon, seeds discarded, skin and flesh finely chopped (2½ tbsp)

1¼ cups/300ml vegetable stock

7 oz/200g baby spinach leaves

6 large eggs

3¼ oz/90g feta, broken into ¾-inch/2cm pieces

1 tbsp za'atar

Instruktioner

1. Put the butter and 1 tbsp 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, ½ tsp of salt, and plenty of pepper. Fry for 3 minutes, stirring frequently, until the leeks are soft. Add the cumin, lemon, and vegetable stock and boil rapidly for 4-5 minutes, until most of the stock has evaporated. Fold in the spinach and cook for 1 minute, until wilted, then decrease the heat to medium.

2. Use a large spoon to make 6 indentations in the mixture and 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 4-5 minutes, until the egg whites are cooked but the yolks are still runny.

3. Mix the za'atar with the remaining I tbsp of oil and brush over the eggs. Serve at once, straight from the pan.

Anteckningar

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 1 day ahead and kept in the fridge, ready for the eggs to be cracked in and braised.