Recipe: Ottolenghi's Braised Eggs with Leek and Za'atar — Recipes from The Kitchn
If you love poached or gently baked eggs as much as I do, this all-day egg skillet will be right up your alley. The yolky eggs and chunks of soft, briny feta make it a touch indulgent, but there's just enough wilted spinach to keep it feeling light. But what makes this recipe stand out (and the a-ha moment I will most definitely borrow for many other meals) is the oil-kissed za'atar spice that's brushed over the eggs right before serving. It's so simple and greater than the sum of its parts, and serves as the extra touch that makes these eggs something truly special.
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