Braised Eggs with Leeks
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil, divided
- 2 large leeks, trimmed and thinly sliced (about 6 cups)
- 1 1/4 cups chicken or vegetable broth
- Juice and zest of 1 lemon
- 1 teaspoon cumin seeds, lightly toasted and crushed
- 1 bunch / 7 oz spinach
- 6 large eggs
- 1 cup feta
- 1 tablespoon zaatar
- Salt and pepper
- Heat butter and 1 tablespoon of oil in a large pan with a lid and place over medium-high heat. Once the butter starts to foam, add the leeks, 1/2 teaspoon of salt, and plenty of pepper. Fry, stirring frequently, until the leeks are soft, about 3 minutes.
- Add the broth and cumin. Bring to a boil and cook until most of the broth has evaporated, 4-5 minutes. Add the greens, lemon juice, and lemon zest. Fold in until the greens are wilted wilted, about 1 minute.
- Reduce the heat to medium. Make 6 indentations in the mixture and break 1 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 whites are set but the yolks are still runny, 4 to 5 minutes. Meanwhile, mix the zaatar with the remaining 1 tablespoon of oil.
- Spoon the zaatar and oil mixture over the eggs. Serve at once, straight from the pan.