September 11, 2018
Breakfast, Dinner, Main Dish,
Dairy, Cheese, Feta, Eggs, Vegetables, Leek , Budget-Friendly, Easy/Beginner Cooking, Brunch, Weeknight Meals, Skillet, Stove Top, Vegetarian more
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"From our weekday newspaper The West Australian. Times are estimated."
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.
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.
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.
Mix the za'atar with the remaining tablespoon of oil and brush over the eggs and serve at once, straight from the pan.
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