Yotam Ottolenghi’s Braised Eggs with Leek and Za’atar

Name: Yotam Ottolenghi’s Braised Eggs with Leek and Za’atar
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons extra-virgin olive oil, divided; 2 extra-large leeks (or 4 smaller), trimmed and cut into ¼-inch slices (6 cups/530g); Kosher salt; freshly ground black pepper; 1 teaspoon cumin seeds, toasted and lightly crushed; ½ small preserved lemon , seeds discarded, skin and flesh finely chopped (2½ tablespoons); 1¼ cups vegetable stock; 7 ounces baby spinach leaves; 6 large eggs; 3¼ ounces feta, broken into ¾-inch pieces; 1 tablespoon za’atar

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Ingredients

2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil, divided
2 extra-large leeks (or 4 smaller), trimmed and cut into ¼-inch slices (6 cups/530g)
Kosher salt
freshly ground black pepper
1 teaspoon cumin seeds, toasted and lightly crushed
½ small preserved lemon , seeds discarded, skin and flesh finely chopped (2½ tablespoons)
1¼ cups vegetable stock
7 ounces baby spinach leaves
6 large eggs
3¼ ounces feta, broken into ¾-inch pieces
1 tablespoon za’atar