This comforting breakfast has been adapted from Ottelenghi’s recipe for Braised Eggs with Leek and Za’atar; my take on his recipe is a little leaner and is baked in the oven in individual ramekins. I received these gorgeous little La Creuset Mini Cocottes for Christmas and was looking for every excuse to put them to good use!
This recipe is super simple and the oven does most of the work; velvety leeks braised in olive oil with toasted cumin seeds, lemon and spinach. Add this to the ramekins, crack in a few eggs and crumble with feta, and bake at 200°C until the egg whites are set but the yolks are still runny (about 12-16 minutes). The eggs should still be slightly wobbly when you take them out, as they will continue to cook further in the hot ramekin. Top it all off with some za’atar (get your hands on a good blend from a Middle Eastern grocer). Serve with a crusty baguette and steaming hot coffee, and have yourself a beautifully luxe brunch ready in minutes!
Baked Eggs with Leek and Za’atar
- 10 g butter- softened
- 1 tbsp olive oil
- 1 leeks- cut into small thin ringlets
- 1 tsp cumin seeds- toasted
- 300 ml vegetable stock
- ½ lemon- juiced and zested
- 1 handful baby spinach leaves
- 6 eggs
- 60 g feta
- 1 tbsp za'atar
- salt & pepper
- Pre-heat the oven to 200°C. Melt the butter and brush the insides of three ramekin
- Heat 1 tbsp of olive oil in a small skillet on medium high. Add the cumin seeds to toast, stirring for 1-2 minutes
- Add in the chopped leeks and season with salt and pepper. Stir-fry for 3 minutes, then add the vegetable stock, lemon juice and lemon zest.
- Simmer until most of the liquid has evaporated, then add in the spinach to wilt
- Remove from heat and spoon the leek and spinach mixture into the ramekins
- Crack 2 eggs into each ramekin, and crumble the feta over the top
- Bake until the egg whites are just set and the yolks are still runny- about 12-16 minutes
- Sprinkle with za'atar and serve with fresh bread