Za’atar & Leek Braised Eggs
Vegetarian, Gluten-free, Keto
Level
Medium
Type
Main course
Portions
4 people
Time
20 min
Ingredients
- 3 leeks
- 150g of fresh spinach
- 85g of feta cheese
- 4 eggs
- 1/2 lemon
- 1 cup of vegetable broth
- 3 tbsp of olive oil
- 1 tsp of cumin seeds
- 1 tbsp of Za’atar spice
- Salt
- Pepper
Step 1
Wash and slice the leeks into pieces of about 0,5cm. Remove the seeds from the lemon and then chop it finely. Dice the feta cheese.Step 2
Heat 2 tbsp of oil in a large skillet over high heat. Once hot, add the leeks, a pinch of salt and pepper to taste. Fry for about 3 minutes, until the leeks become tender. Add cumin, lemon and broth and bring to a boil. When most of the broth has evaporated, add the spinach and cook for about 1 minute, then reduce to medium heat.
Step 3
Using a wooden spoon, make 4 hollows in the mixture then break the eggs in each space. Add a pinch of salt to the eggs. Crumble the feta around the eggs, cover and simmer until the egg whites are cooked but the yolks are still runny, approximately 4 minutes.
Step 4
In a small bowl, mix the Za’atar with the remaining tablespoon of oil. Using a brush, spread the mixture over the eggs and serve immediately.!
Nutritional values per serving :
Ingredients
Kcal
Proteins (g)
Carbs (g)
Fibers (g)
Fats (g)
- QUICK GUIDE FOR CONVERSIONS -
Guide for quantities
1 cup = 240 ml | 1/2 cup = 120 ml | 1/3 cup = 80 ml | 1/4 cup = 60ml
1 tbsp = 15 ml
1 tsp = 5 ml.
No need to convert to grams, just use a measuring glass and fill up to the desired amount.
Guide for Temperatures
Th.1 → 30°C → 85°F
Th.2 → 60°C → 140°F
Th.3 → 90°C → 190°F
Th.4 → 120°C → 250°F
Th.5 → 150°C → 300°F
Th.6 → 180°C → 350°F
Th.7 → 210°C → 410°F
Th.8 → 240°C → 460°F
Th.9 → 270°C → 520°F