Braised Eggs With Leek & Za'atar

Prep Time
Cook Time
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"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 6 servings


  • Serving Size: 1 (371.3 g)
  • Calories 296.8
  • Total Fat - 18 g
  • Saturated Fat - 7 g
  • Cholesterol - 228.5 mg
  • Sodium - 388 mg
  • Total Carbohydrate - 21 g
  • Dietary Fiber - 4.3 g
  • Sugars - 5.6 g
  • Protein - 16.4 g
  • Calcium - 274.8 mg
  • Iron - 4.2 mg
  • Vitamin C - 57.5 mg
  • Thiamin - 0.2 mg

Step 1

Put the butter and 1 tablespoon of oil into a large saute pan, for which have a lid, and place on a medium high heat and once the butter starts to foam, add the leeks, 1/2 teaspoon of salt and plenty of pepper for 3 minutes, stirring frequently, until the leeks are soft.

Step 2

Add the cumin, lemon and vegetable stock and boil rapidly for 4 to 5 minutes, until most of the stock has evaporated and then fold in the spinach and cook for minute, until wiled, then reduce the heat to medium.

Step 3

Using a large spoon to make 6 indentations in the mixture and break one egg into each space and sprinkle the eggs with a pinch of salt, dot the fetta around ethe eggs, then cover the pan and simmer for 4 to 5 minutes, until the egg whites are cooked but the yolks are still runny.

Step 4

Mix the za'atar with the remaining tablespoon of oil and brush over the eggs and serve at once, straight from the pan.

Tips & Variations

No special items needed.