Braised eggs with leeks and za'atar
- ⏱ 35 minutes
- Medium
- Serves 3
- 👥 2-cook recipe
Eggs are braised in softened leeks, spinach, preserved lemon and stock, then finished with feta and za'atar oil.
Adapted from Great British Chefs.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Braised eggs with l...
0/0
COOK 1COOK 2
1Prepare the leeks
2Prepare the lemons
Discard the pips from the preserved lemons and finely...
3Plate and serve
+ 12 more steps in the app
Braised eggs with l...
0/0
COOK 2COOK 1
1Prepare the leeks
Trim and cut the leeks into ½cm slices
2Prepare the lemons
3Plate and serve
+ 12 more steps in the app
Ingredients
- 30 g unsalted butter
- 2 tbsp olive oil
- 2 leeks (trimmed and cut into ½cm slices)
- 1 tsp cumin seeds (toasted and lightly crushed)
- 2 preserved lemons (pips discarded, skin and flesh finely chopped)
- 300 ml vegetable stock
- 200 g baby spinach leaves
- 6 large eggs
- 90 g feta (broken into 2cm pieces)
- 1 tbsp za'atar
- 30 g salt
- black pepper, to taste
The full plan
Split between two cooks — each step says who's on it.
1. Prepare the leeks COOK 1
- Trim and cut the leeks into ½cm slices
2. Prepare the lemons COOK 2
- Discard the pips from the preserved lemons and finely chop the skin and flesh
3. Prepare the feta COOK 2
- Break the feta into 2cm pieces
4. Toast the cumin COOK 2
- Toast and lightly crush the cumin seeds
5. Soften the leeks COOK 1
- In a large sauté pan with a lid, heat the butter and 1 tablespoon of oil over medium-high heat
- Once the butter starts to foam, add the leeks, ½ teaspoon of salt and plenty of pepper
- Fry for 3 minutes, stirring frequently, until the leeks are soft
🤝 Cook 2 hands the large sauté pan with lid to Cook 1.
6. Reduce the stock COOK 2
- Add the cumin, preserved lemon and vegetable stock and boil rapidly for 4–5 minutes, until most of the stock has evaporated
- Fold in the spinach and cook for 1 minute, until wilted
- Reduce the heat to medium
🤝 Cook 1 hands the large sauté pan with lid to Cook 2.
7. Simmer the eggs COOK 2
- Use a large spoon to make 6 indentations in the mixture and break one egg into each space
- Sprinkle the eggs with a pinch of salt and dot the feta around the eggs
- Cover the pan and simmer for 4–5 minutes, until the egg whites are cooked but the yolks are still runny
8. Brush with za'atar COOK 2
- Mix the za'atar with the remaining tablespoon of oil and brush over the eggs
9. Plate and serve BOTH
- Serve at once, straight from the pan
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