Braised eggs with Zaatar and Leek (or other spring onions)
Adapted from Yotam Ottolenghi
· 2 tablespoons unsalted butter · 2 tablespoons olive oil · 6 cups sliced leeks or a combination of other spring onions like ramps, scallions or green garlic · Salt and black pepper · 1 teaspoon cumin toasted and lightly crushed · 1 ¼ cups vegetable broth · 7 ounces of baby spinach leaves · 6 large eggs · 3 ¼ ounces crumbled feta · 1 tablespoon Zaatar
Put the butter and I tbsp 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 tsp salt and pepper. Fry for 3 minutes stirring frequently until leeks are soft (this might take less time if you are using other onions). Add the cumin and veggie broth and boil for 4-5 minutes until most of the broth is evaporated. Fold in the spinach and cook for another minute. Decrease heat to medium.
Using a large spoon, make 6 indentations in the mixture and break 1 egg into each space. Sprinkle the eggs with a. pinch of salt, dot with the feta, then cover and simmer for 4-5 minutes.
Mix the zaatar with the remaining 1 tbsp olive oil and pour over the eggs. Serve at once.