Recipe: Ottolenghis Braised Eggs with Leek and Zaatar
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil, divided
- 2 extra-large leeks (or 4 small), trimmed and thinly sliced (about 6 cups)
- Kosher salt
- Freshly ground black pepper
- 1 1/4 cups low-sodium vegetable broth
- 1/2 small preserved lemon, seeds discarded, skin and flesh finely chopped
- 1 teaspoon cumin seeds, lightly toasted and crushed
- 7 ounces baby spinach leaves (about 7 packed cups)
- 6 large eggs
- 3 1/4 ounces feta cheese, crumbled into 3/4-inch pieces (about 1 generous cup)
- 1 tablespoon za'atar
Instructions
Recipe: Ottolenghi’s Braised Eggs with Leek and Za’atar serves 8 original recipe by The Kitchn.
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