Braised Eggs with Leek and Za'atar

Serves 2

• 1 tbsp unsalted butter
• 1 tbsp olive oil
• 1 extra large leek or 2 smaller cut into 1/4 slices (3 cups/530 grams)
• salt and pepper
• 1 tsp cumin
• 1 tbsp lemon zest
• 2/3 cup vegetable stick
• 3.5oz / 100g baby spinach leaves
• 4 eggs
• 1.5oz/40g feta cheese broken into 1cm pieces
• 0.5tbsp Za'atar spice
• Toast if you want

1. Put the butter and 1/2 tbsp of oil into a medium saute pan with alid on medium-high heat.
2. Once the butter starts to foam, add the leeks, 1/4 tsp of salt and plenty of pepper.
3. Fry for 3 minutes, until the leeks are soft.
4. Add the cumin, lemon, vegetable stock, and boil rapidly for 4-5 min until most of the stock is evaporated.
5. Fold in the spinach, cook for 1 min until wilted then decrease heat.
6. Use a spoon to make 4 indents in the mixture and break 1 egg into each hole.
7. Sprinkle the eggs with a pincj of salt, and spread the feta around the eggs.
8. Cover the pan and simmer for 4-5 min until the eggs are done.
9. Mix the za'atar with the remaining oil and brush over the eggs. dish into bowls and serve with toast if you want.