Braised Eggs With Leek & Za'atar
Recipe: #30287
September 11, 2018
Categories: Breakfast, Cheese, Feta, Eggs, Leek, Brunch, Vegetarian, Vegetarian Dinner, more
"From our weekday newspaper The West Australian. Times are estimated."
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.