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Braised Eggs with Leek


Leeks provide a milder and sweeter flavour than other allium vegetables such as onions. They are high in organosulfar compounds, which have antioxidant, antiviral, and antibacterial properties.

Serves 2


  • 15g unsalted butter & 1 tbsp olive oil
  • 1 leek, trimmed & cut into 1/2cm slices
  • 1/2 tsp cumin
  • 1 preserved lemon, pips discarded, chopped
  • 150ml vegetable stock
  • 100g baby spinach
  • 3 large eggs
  • 50g feta, broken into 2cm pieces



  1. Heat butter & oil in a pan on medium heat
  2. Add leeks, salt & pepper & fry for 3 mins
  3. Add cumin, lemon & stock, boil for 4-5 mins
  4. Fold in spinach & cook for 1 min 5
  5. Reduce heat to medium, make 3 indentations in the mixture & break eggs into them
  6. Dot feta around the eggs, cover the pan and simmer for 4-5 minutes until whites are cooked but yokes are still runny
  7. Serve straight from the pan with crusty bread.


Source: Yotam Ottolenghi

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