Yotam Ottolenghi’s Cauliflower, Pomegranate and Pistachio Salad
Yotam Ottolenghi’s Braised Eggs with Leek and Za’atar
Ottolenghi Simple: A cookbook
Leave it to mastermind Yotam Ottolenghi to reinvent shakshuka so it’s new and exciting again. Braised eggs with leek and za’atar from Ottolenghi Simple: A Cookbook are saucy, cheesy and everything we’ve ever wanted in a skillet dinner.
“This is a quick way to get a very comforting meal on the table in a wonderfully short amount of time,” Ottolenghi said. “It’s a dish as happily eaten for brunch, with coffee, as it is for a light supper with some crusty white bread and a glass of wine.” May we suggest a crisp glass of Chardonnay?
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil, divided
2 extra-large leeks (or 4 smaller), trimmed and cut into ¼-inch slices (6 cups/530g)
Kosher salt and freshly ground black pepper
1 teaspoon cumin seeds, toasted and lightly crushed
½ small preserved lemon, seeds discarded, skin and flesh finely chopped (2½ tablespoons)
1¼ cups vegetable stock
7 ounces baby spinach leaves
6 large eggs
3¼ ounces feta, broken into ¾-inch pieces
1 tablespoon 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.