Braised Eggs with Leeks and Potato is great for a midweek supper or a weekend brunch. We top it with Za’atar, a blend of herbs, sumac and toasted sesame seeds, which is one of our favourite condiments as it goes so well with eggs.
500g salad potatoes, unpeeled, chopped into 2 cm chunks
30g unsalted butter
2½ tbsp olive oil
2 large leeks, trimmed and cut into ½ cm slices
200g baby spinach leaves
4 large eggs
100g feta cheese
1½ tbsp Go Spice Za’atar spice blend
lemon wedges to serve
Bring a saucepan of water to the boil and add the potato. Simmer for about 10 minutes, until almost cooked.
Warm the butter and 1 tbsp olive oil in a large lidded frying pan, uncovered, over a medium high heat.
Add the leek and ½ tsp salt and fry for 3 minutes, stirring regularly, until the leeks have softened. Add the water and boil rapidly for about 4 minutes, until most of the liquid has evaporated.
Add the cooked potato and gently mix in. Fold in the spinach and cook for about a minute to wilt, then lower the heat to medium.
Using a large spoon, make 4 wells in the mixture and break one egg into each one. Sprinkle each egg with a little salt and crumble the feta around them.
Cover the pan and simmer for about 5 minutes until the egg whites are cooked, but the yolks are still a little runny.
Combine the Za’atar with the remaining olive oil and dot over the eggs and serve. Serve with bread and the lemon wedges.