Prep Time:
20 Minutes
Cook Time:
20 Minutes
Serves:
4 servings
About the Recipe
This is really special, a breakfast that our guests often react to with surprise and delight. We took a recipe from master chef Yotam Ottolenghi, tweaked it this way and that, and created a version that works beautifully for us and will work beautifully for you, too. To get the same intriguing flavor of preserved lemons even if you don't have any, try this brilliant hack: https://www.masterclass.com/articles/ottolenghis-preserved-lemons-recipe.
Ingredients
2 tablespoons unsalted butter
2 tablespoons olive oil
4 large leeks, washed really well, trimmed, and sliced 1/4 inch thick
a good grind of black pepper
1 teaspoon cumin seeds, toasted and crushed
1 small preserved lemon, seeds discarded, skin and flesh finely chopped
2 cups low sodium vegetable stock
200g baby spinach leaves
6 eggs
Enough feta or goat cheese to break into small pieces and sprinkle over the leeks
1 tablespoon za’atar
Preparation
In a large sauté pan for which you have a lid, melt the butter with a tablespoon of oil on a medium-high heat. Once the butter starts to foam, add the leeks and a generous grind of pepper.
Fry for three minutes, stirring often, until the leeks are soft, then add the cumin, lemon and vegetable stock, and boil for four or five minutes, until most of the stock has evaporated and the leeks are silky and lovely. Fold in the spinach, cook for a minute until wilted, then turn the heat to medium.
Spoon the leeks into four small…