Categories: breakfast
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil, divided
- 2 extra-large leeks (or 4 smaller), trimmed and cut into 1/4-inch slices (6 cups/530g)
- Kosher salt and freshly ground black pepper
- 1 teaspoon cumin seeds, toasted and lightly crushed
- 1/2 small preserved lemon, seeds discarded, skin and flesh finely chopped (21/2 tablespoons)
- 11/4 cups vegetable stock
- 7 ounces baby spinach leaves
- 6 large eggs
- 31/4 ounces feta, broken into 3/4-inch pieces
- 1 tablespoon za’atar
Directions
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Put the butter and 1 tablespoon of the oil into a large sauté pan with a lid and place over medium-high heat. Once the butter starts to foam, add the leeks, ½ teaspoon of salt and plenty of pepper. Fry for 3 minutes, stirring frequently, until the leeks are soft. Add the cumin, lemon and vegetable stock and boil rapidly until most of the stock has evaporated, about 4 minutes. Fold in the spinach and cook for 1 minute, until wilted, then decrease the heat to medium.
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Use a large spoon to make 6 indentations in the mixture and break 1 egg into each space. Sprinkle the eggs with a pinch of salt, dot the feta around the eggs, then cover the pan. Simmer until the egg withes are cooked but the yolks are still runny, about 4 minutes.
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Mix the za’atar with the remaining 1 tablespoon of oil and brush over the eggs. Serve at once, straight from the pan.