Braised Eggs with Za’atar
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: Serves 6 1x
- Cuisine: Mediterranean Diet
2 tablespoons unsalted butter
2 tablespoons olive oil, divided
2 extra-large leeks (or 4 small), trimmed and thinly sliced (about 6 cups)
Freshly ground black pepper
1 1/4 cups low-sodium vegetable broth
1/2 small preserved lemon, seeds discarded, skin and flesh finely chopped
1 teaspoon cumin seeds, lightly toasted and crushed
7 ounces baby spinach leaves (about 7 packed cups)
6 large eggs
3 1/4 ounces feta cheese, crumbled into 3/4-inch pieces (about 1 generous cup)
1 tablespoon za’atar
Heat 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, 1/2 teaspoon of salt, and plenty of pepper. Fry, stirring frequently, until the leeks are soft, about 3 minutes. Add the vegetable broth, lemon, and cumin. Bring to a boil and cook until most of the broth has evaporated, 4 to 5 minutes. Add the spinach and fold in until wilted, about 1 minute.
Reduce the heat to medium. Use a large spoon to make 6 indentations in the mixture. 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 whites are set but the yolks are still runny, 4 to 5 minutes. Meanwhile, mix the za’atar with the remaining 1 tablespoon of oil.
Brush the za’atar over the eggs. Serve at once, straight from the pan.
- Calories: 237
- Fat: 16.9g
- Carbohydrates: 11.9g
- Protein: 10.7g