Braised eggs with leek and za'atar from Essential Ottolenghi: A Collection (page 6) by Yotam Ottolenghi

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Notes about this recipe

  • Popisdead on June 06, 2020

    Would think about adding some chorizo or crumbled sausage, and chilli. But otherwise a good brunch dish.

  • Ro_ on May 15, 2020

    For two people I halved the leeks and spinach, used 4 eggs and 2/3rds of a preserved lemon: this seemed about right. I liked the balance of flavours from the lemon, feta, leeks and za'atar. I found it a bit tricky to get the egg whites cooked without overdoing the yolks. Overall I liked this recipe, but it felt more like a lunch than a breakfast. Good shout from another commenter to pair it with the tomato and yoghurt recipe, I can see that working well. It needs bread too (I did toast).

  • wester on March 26, 2019

    Per the other reviewers I halved the amount of lemon and paired it with charred tomatoes with yoghurt. I also left out the feta and forgot the za'atar. The end result was very good; the pairing with the tomatoes, in particular, was wonderful and made for a light yet filling and exquisitely flavoured vegetarian dinner. Next time I will slightly increase the amount of lemon again and think of the za'atar.

  • SheilaS on October 08, 2018

    This recipe calls for using both the flesh and skin of a preserved lemon. Between that and the feta cheese, it was too salty for me and the tartness from the lemon completely overpowered the sweetness of the leeks. Next time, I will only use the lemon rind as I usually do. I made extra of the leek/onion mixture so when I reheated it, I just poached the eggs separately and found it much easier to control than cooking them in the vegetables. I served this with the the hot charred cherry tomatoes with cold yogurt on p 70 and it was a great pairing.

  • Astrid5555 on September 16, 2018

    A little bit too lemony for me, I think my preserved lemon was too big. Apart from that quick to make and a delicious brunch dish.

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