Leek and Preserved Lemon Braised Eggs with Za’atar Roasted Potatoes
Ready in 40 minutes
• Serves 4
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, March 31, 2019.
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, March 31, 2019.
Ingredients
Potatoes
- 800g baby potatoes
- 1 pack za’atar
Braised Eggs
- 2 leeks
- 2 courgettes
- 1 pack preserved lemon
- 1 pack cumin seasoning
- 1 bag baby spinach
- 8 eggs
Have Handy
- Oil
- Salt & Pepper
- Butter
Steps
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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.
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Prep veggies Thinly slice leeks and courgettes. Remove white pith from preserved lemon and 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, courgettes and 1 tsp salt and cook, stirring, for 5-8 minutes, until soft.
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Cook veggies Add the cumin seasoning, preserved lemon and 1½ cups 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.
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Cook eggs Use a spoon to make 8 indentations in the mixture and break an egg into each. Season eggs with salt and cover pan. Cook for 4-5 minutes, until egg whites are cooked, but yolks are still runny. Season with pepper and drizzle with extra virgin olive oil (optional).
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Serve potatoes with braised eggs.