Braised leeks with eggs and za’atar
Ottolenghi is known for lengthy ingredient lists that always include something requiring a small treasure hunt. In his latest book Simple, he changes tack and gives you only recipes that are easy to make. These braised leeks with eggs and za’atar are actually a kind of green version of shakshuka, which Yotam made popular around the world.
This is an easy way to put a very nutritious meal on the table in a very short time. It is a delicious dish to eat for brunch, with a cup of coffee, but it can also serve as a light dinner with some crusty bread and a glass of wine. You can prepare the leeks and spinach up to a day in advance and store them in the refrigerator, so all you have to do is crack in the eggs and let everything braise until cooked.
Method
1. Put the butter and 1 tablespoon of olive oil in a large sauté pan with a matching lid and place it over medium-high to high heat. As soon as the butter begins to foam, add the leeks with ½ teaspoon of salt and plenty of pepper. Fry the leeks, stirring regularly, for 3 minutes until tender. Add the cumin, lemon and vegetable stock and simmer gently for 4–5 minutes until most of the liquid has evaporated. Stir the spinach into the leek mixture, let it wilt for 1 minute and reduce the heat to medium.
2. Using the rounded side of a serving spoon, make 6 wells in the leek mixture and crack an egg into each well. Sprinkle the eggs with a pinch of salt, distribute the feta around the eggs and cover the pan with the lid. Let the dish braise for 4–5 minutes until the whites are cooked but the yolks are still runny.
3. Stir the za’atar into the remaining tablespoon of oil and drizzle it over the eggs. Serve the dish straight from the pan.
Title: Simple
Author: Yotam Ottolenghi
Publisher: Fontaine Uitgevers
Price: €29.99
Photography: Jonathan Lovekin
Read also:
