A quick and absolutely wonderful alternative to classic egg preparations.
- Prepare the ingredients (leeks, cumin seeds, preserved lemon).
- In a large saute pan for which you have a lid, melt the butter with a tablespoon of oil on a medium-high heat.
- Once the butter starts to foam, add the leeks, a half-teaspoon of salt and a generous grind of pepper. Fry for three minutes, stirring often, until the leeks are soft.
- Add the cumin, lemon and vegetable stock, and boil for four or five minutes, until most of the stock has evaporated.
- Fold in the spinach, cook for a minute until wilted, then turn the heat to medium.
- Make six indentations in the mixture (a large spoon is the best tool for this), then break an egg into each space. Sprinkle the eggs with a generous pinch of salt, dot the feta around and about, then cover the pan and leave to simmer for four to five minutes, until the egg whites are set and the yolks still runny.
- Mix the za’atar with the remaining oil, brush gently over the eggs so as not to break the yolks, then take to the table at once, to serve straight from the pan with crusty bread.