We are about to head off to a family gathering, and so tonight’s supper was composed of items that needed to be eaten. This included a very chunky home-grown leek and some fresh local eggs. This served 3
- 30g butter
- 2 tbsp olive oil
- 2 large leeks, about 500g, sliced into 1/2 cm slices
- 1 tsp ground cumin
- 1 preserved lemon, finely chopped or 2 tbsp lemon juice
- 300ml marigold stock or other simple stock
- 200g baby spinach
- 6 large eggs
- 90g feta cheese
- 1 tbsp zahtar spice mix
- salt and pepper
- Melt the butter into the olive oil in a small braising pan which has a lid that fits well.
- When the butter starts to foam, add the chopped leeks and cook over a medium heat for 3 minutes or so, until the leeks soften. Season with a little salt and pepper while the leeks are cooking.
- Add the cumin, lemon and stock, and boil rapidly for 5 minutes or so to reduce the liquid.
- Add the spinach, and cover, cook for a minute until the spinach has wilted right down. At this point, you can cool the mixture down and put it in the fridge for later if you wish. I froze half of it and used the other half for the two of us, and only used 2 eggs.
- Use a spoon to make nests for the eggs in the mixture. Break the eggs into these depressions. Sprinkle crumbled feta over the top. Cover with the lid, and braise for 4 minutes, until the whites are set and the yolks are runny. (I wonder if crowdie would work).
- Sprinkle with Zahtar spice mix, and then serve immediately, with fresh bread.