Za’atar & Leek Braised Eggs with Sourdough

Serves 4

Ingredients:

• 8 large eggs

• 2 tablespoons olive oil

• 2 medium leeks, white and light green parts only, thinly sliced

• 2 teaspoons za’atar spice blend

• 1 can (400g) diced tomatoes

• Salt and pepper, to taste

• Fresh parsley, chopped (optional, for garnish)

• 4 slices sourdough bread

Instructions:

1. Prepare the Leeks:

   • Heat olive oil in a large, deep frying pan over medium heat.

   • Add the sliced leeks and cook, stirring occasionally, for about 5 minutes or until they are soft and translucent.

2. Add Tomatoes and Za’atar:

   • Stir in the diced tomatoes and za’atar spice blend. Season with salt and pepper to taste.

   • Simmer the mixture for about 10 minutes, allowing the flavours to meld and the sauce to thicken slightly.

3. Cook the Eggs:

   • Make small wells in the tomato and leek mixture using the back of a spoon.

   • Crack an egg into each well, being careful not to break the yolks.

   • Cover the pan with a lid and cook for 5-7 minutes, or until the egg whites are set and the yolks are cooked to your desired level of doneness.

4. Prepare the Sourdough:

   • While the eggs are cooking, toast the sourdough slices until golden brown.

5. Serve:

   • Once the eggs are cooked, remove the pan from the heat.

   • Garnish with fresh parsley, if using.

   • Serve the za’atar and leek braised eggs directly from the pan, accompanied by the toasted sourdough slices.