Web6 eggs 90g feta, broken into roughly 2cm pieces 1 tbsp za’atar In a large saute pan for which you have a lid, melt the butter with …
Preview
See Also: Yotam ottolenghi salad recipesShow details
WebBreak 1 egg into each space. Sprinkle the eggs with a pinch of salt, dot the feta around the eggs, then cover the pan. Simmer until …
See Also: Yotam ottolenghi eggplant recipesShow details
WebDirections 1. Put the butter and 1 tablespoon of the oil into a large sauté pan with a lid and place over medium-high heat. Once the …
See Also: Egg RecipesShow details
WebUse a large spoon to make 6 indentations in the mixture and break one egg into each space. Sprinkle the eggs with a pinch of salt, dot the feta around the eggs, then cover …
WebSprinkle the eggs with a pinch of salt, dot the feta around the eggs, then cover the pan. Simmer for 4–5 minutes, until the egg whites are cooked but the yolks are still runny. Mix the za’atar with the remaining tablespoon of …
WebBraised eggs with leeks and za'atar 30g of unsalted butter 2 tbsp of olive oil 2 large leeks, (or 4 smaller), trimmed and cut into ½cm slices (530g) 1 tsp cumin seeds, toasted and lightly crushed 2 small preserved lemons, …
WebStep one. Put the butter and 1 tablespoon of the oil into a large sauté pan with a lid and place over medium-high heat. Once the butter starts to foam, add the leeks, 1/2 …
Web1. Put the butter and 1 tablespoon of oil into a large sauté pan, for which you have a lid, and place on a medium high heat. Once the butter starts to foam, add the leeks, ½ teaspoon …
WebSprinkle the eggs with a pinch of salt, dot the feta around the eggs, then cover the pan. Simmer for 4–5 minutes, until the egg whites are cooked but the yolks are …
See Also: Egg Recipes, Food RecipesShow details
WebStep 1. Put the butter and 1 tablespoon of oil into a large sauté pan, for which you have a lid, and place on a medium high heat. Once the butter starts to foam, add the …
WebStep 3. Drain the zucchini and chard over a saucepan to collect the oil, then return the vegetables to the sauté pan. Stir in the herbs, reserved lemon juice and feta. Create 6 …
See Also: Egg Recipes, Lemon RecipesShow details
Sprinkle the eggs with a pinch of salt, dot the feta around the eggs, then cover the pan. Simmer for 4–5 minutes, until the egg whites are cooked but the yolks are still runny. 3. Mix the za’atar with the remaining 1 tbsp of oil and brush over the eggs.
Instructions Heat the butter and 1 tablespoon of the oil into a large sauté pan with a lid and place over medium-high heat. Once the butter starts to foam, add the leeks, 1/2 teaspoon of salt, and plenty of pepper. Reduce the heat to medium. Use a large spoon to make 6 indentations in the mixture. Brush the za'atar over the eggs.
Break 1 egg into each space. Sprinkle the eggs with a pinch of salt, dot the feta around the eggs, then cover the pan. Simmer until the egg whites are set but the yolks are still runny, 4 to 5 minutes. Meanwhile, mix the za'atar with the remaining 1 tablespoon of oil. Brush the za'atar over the eggs. Serve at once, straight from the pan.
Yotam Ottolenghi braises eggs with a sweet and savoury mixture of leeks, spinach, feta and za'atar in this alluring breakfast or brunch dish. This recipe was taken from SIMPLE by Yotam Ottolenghi, published by Ebury Press.