BRAISED EGGS WITH LEEK & ZA’ATAR

F 30g unsalted butter F 2 tbsp olive oil F 2 leeks, trimmed, cut into ½cm slices F 1 tsp cumin seeds, toasted and lightly crushed F 2 small preserved lemons, skin and flesh finely chopped F 300ml vegetable stock F 200g baby spinach leaves F 6 large eggs F 90g fetta, broken into 2cm pieces F 1 tbsp za’atar F salt and pepper

1 Put butter and 1 tbsp of oil in a large pan on medium-high heat. Once the butter starts to foam, add the leeks, ½ tsp of salt and plenty of pepper. Fry for 3 mins, stirring frequently. Add the cumin, lemon and vegetable stock and boil 4-5 mins, until most of the stock has evaporated. Fold in the spinach and cook until wilted, then reduce the heat to medium.

2 Use a large spoon to make 6 indentations in the mixture and break one egg into each space. Sprinkle eggs with a pinch of salt, dot the fetta around the eggs, then cover the pan. Simmer for 4-5 mins until the egg whites are cooked but the yolks are still runny.

3 Mix the za’atar with the remaining oil and brush over the eggs. Serve at once.