Yotam Ottolenghi’s Braised Eggs with Leek and Za’atar

1. 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.

2. Use a large spoon to make six indentations in the mixture and break one 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.

3. Mix the za’atar with the remaining 1 tablespoon of oil and brush over the eggs. Serve at once, straight from the pan.