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

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Notes about this recipe

  • Jane on August 17, 2020

    A lovely lunch. I used rainbow chard and no zucchini blossoms. Like the other reviewers I didn't drain the oil (and used half of that called for). Will definitely make this again.

  • emiliang on June 06, 2020

    I completely agree with the other reviewers: don't bother draining and re-adding the oil. Used kale instead of spinach (I added it at the same time as the zucchini because it takes longer to cook than spinach). And used one zucchini and one summer squash for the extra color. Didn't have squash blossoms. Sprinkled some smoked paprika over everything. Since I didn't have a large-enough lid, I just used the oven for the last step: 10 minutes at 350 cooked the eggs perfectly. Great dish, will make again.

  • 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.

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