Braised eggs with leeks and za'atar

Ingredients

Dairy

  • 30g of unsalted butter

Oils & Vinegars

  • 2 tbsp of olive oil

Fruit & Vegetables

  • 2 large leeks, (or 4 smaller), trimmed and cut into ½cm slices (530g)

Spices & Dried Herbs

  • 1 tsp cumin seeds, toasted and lightly crushed
  • 1 tbsp of za'atar

Delicatessen

  • 2 small preserved lemons, pips discarded, skin and flesh finely chopped (30g)

Store Cupboard

  • 300ml of vegetable stock
  • 6 large eggs
  • salt
  • black pepper

Salad & Fresh Herbs

  • 200g of baby spinach leaves

Cheese

  • 90g of feta, broken into 2cm pieces