Braised eggs with leek & za’atar

BBC Good Food - - Weekend -

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.

SERVES 6 PREP 10 mins COOK 20 mins EASY V

30g un­salted but­ter

2 tbsp olive oil

2 large leeks (or 4 smaller), trimmed and cut into ½cm slices

1 tsp cumin seeds, toasted and lightly crushed

30g small pre­served lemons, pips dis­carded, skin and flesh finely chopped 300ml veg­etable stock

200g baby spinach leaves

6 large eggs

90g feta, bro­ken into 2cm pieces

1 tbsp za’atar

1 Put the but­ter and 1 tbsp oil in a large sauté pan that has a lid, and place on a medium high heat. Once the but­ter starts to foam, add the leeks, 1/2 tsp salt and plenty of pep­per. Fry for 3 mins, stir­ring fre­quently, or un­til the leeks are soft. Add the cumin, le­mon and veg­etable stock and boil rapidly for 4-5 mins un­til most of the stock has evap­o­rated. Fold in the spinach and cook for a minute un­til wilted, then re­duce the heat to medium.

2 Use a large spoon to make six deep in­den­ta­tions in the mix­ture and break one egg into each space. Sprin­kle the eggs with a pinch of salt, dot the feta around the eggs, then cover the pan. Sim­mer over a medium heat for 8-10 mins un­til the egg whites are cooked but the yolks are still runny.

3 Mix the za’atar with the re­main­ing 1 tbsp oil and brush over the eggs. Serve at once, straight from the pan.

GOOD TO KNOW fo­late • 1 of 5-a-day

PER SERV­ING 224 kcals • fat 18g • sat­u­rates 7g • carbs 3g • sug­ars 2g • fi­bre 2g • protein 13g • salt 1.5g

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