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Braised eggs with zucchini, feta and lemon from Ottolenghi at The New York Times by Yotam Ottolenghi

  • feta cheese
  • chives
  • dill
  • lemons
  • zucchini
  • eggs
  • red chiles
  • zucchini blossoms
  • rainbow chard
  • Aleppo pepper
  • flaked sea salt

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Notes about this recipe

  • Frogcake on August 21, 2018

    A very tasty brunch dish, which I will make again. I added about a half cup of caramelized onions left over from another recipe and about 100 grams of thinly sliced and crisped prosciutto. I didn’t follow the technique suggested of draining off the oil - didn’t seem necessary.

  • Auxilia on August 20, 2018

    A punchy, zippy recipe! Even without the zucchini blossoms, it was good--maybe even a little above average--but I'm not convinced that the finicky steps (draining off the oil, re-adding the oil, etc.) actually made an appreciable difference...! Also...have to be careful not to overcook the eggs! Time per serving: 31 minutes

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