Leek and Preserved Lemon Braised Eggs with Za’atar Roasted Potatoes

Leek and Preserved Lemon Braised Eggs with Za’atar Roasted Potatoes

Ready in 35 minutes Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, March 31, 2019.



  • 400g baby potatoes
  • 1 pack za’atar

Braised Eggs

  • 1 leek
  • 1 courgette
  • 1 pack preserved lemon
  • 1 pack cumin seasoning
  • 1 bag baby spinach
  • 4 eggs

Have Handy

  • Oil
  • Salt & Pepper
  • Butter


  1. Prep and cook potatoes Preheat oven to 220°C. Slice potatoes into 1cm rounds. Season and toss on a lined oven tray with za’atar and a drizzle of olive oil. Roast for 20-25 minutes, until golden and tender.
  2. Prep veggies Thinly slice leek and courgette. Remove white pith from preserved lemon and finely dice flesh. Heat a knob of butter and a drizzle of oil in a fry-pan (with a lid) on medium-high heat. Add leeks and courgettes and cook, stirring, for 5 minutes, until soft.
  3. Cook veggies Add the cumin seasoning, preserved lemon and 1 cup water and bring to the boil. Cook for about 5 minutes, until most of the water has evaporated. Stir through spinach and cook for 1 minute, until wilted.
  4. Cook eggs Use a spoon to make 4 indentations in the mixture and break an egg into each. Season eggs with salt and cover pan. Cook for 3-4 minutes, until egg whites are cooked, but yolks are still runny. Season with pepper and drizzle with extra virgin olive oil (optional).
  5. Serve potatoes with braised eggs.