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

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.



  • 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


  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 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.
  3. 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.
  4. 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).
  5. Serve potatoes with braised eggs.