Braised Eggs With Leek & Za'atar

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.