Yotam Ottolenghi Braised Eggs & Za’atar Recipe | SIMPLE Sunday Brunch
A beautiful brunch recipe from Ottolenghi's SIMPLE cookbook, with a comforting combination of braised egg, leeks and salty za'atar. Quick to make, it is perfect with a hunk of crusty bread.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehappyfoodie.co.uk.
Ingredients
- 30g unsalted butter
- 2 tbsp olive oil
- 2 large leeks (or 4 smaller), trimmed and cut into ½cm slices (530g)
- 1 tsp cumin seeds, toasted and lightly crushed
- 2 small preserved lemons, pips discarded, skin and flesh finely chopped (30g)
- 300ml vegetable stock
- 200g baby spinach leaves
- 6 large eggs
- 90g feta, broken into 2cm pieces
- 1 tbsp za’atar
- salt and black pepper
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