Savory, satisfying, and ready in under 30 minutes—this dish is brunch goals.

If you’re looking for a comforting, easy egg recipe that works just as well for a cozy breakfast as it does for a light supper, you’ve cracked the code. This recipe from Ottolenghi with braised eggs, leeks, spinach, and feta are gently simmered in a bed of lemony greens and finished with a drizzle of za’atar oil that takes the whole thing to Mediterranean brunch heaven.

It’s a dish that feels fancy but is surprisingly low-effort—aka the best kind of recipe.

Here’s what you’ll need for this one-pan egg skillet (serves 3–4):

• 2 tbsp butter
• 2 tbsp olive oil (divided)
• 3 large leeks, trimmed and thinly sliced
• ½ tsp salt, plus extra to taste
• Freshly ground black pepper
• 1½ tsp ground cumin
• Zest of 1 lemon
• ¾ cup vegetable stock
• 6 oz baby spinach
• 6 large eggs
• ⅓ cup crumbled feta cheese
• 1 tbsp za’atar spice blend

Instructions

Sauté the leeks:
In a large sauté pan with a lid, heat the butter and 1 tbsp olive oil over medium-high heat. Once the butter foams, add the sliced leeks, ½ tsp salt, and a generous grind of pepper. Cook for 3 minutes, stirring frequently, until the leeks are soft and aromatic.

Add flavor:
Stir in the ground cumin, lemon zest, and vegetable stock. Turn the heat to high and boil rapidly for 4–5 minutes, or until most of the stock has evaporated.

Wilt the spinach:
Add the baby spinach and fold it into the leeks. Cook for 1 minute, until wilted and vibrant. Reduce heat to medium.

Add the eggs:
Use a spoon to create 6 wells in the greens. Crack 1 egg into each space. Sprinkle each egg with a pinch of salt and scatter the feta around the pan. Cover with a lid and simmer gently for 4–5 minutes, or until the whites are just set and the yolks are still runny.

Finish with flair:
In a small bowl, mix the remaining 1 tbsp olive oil with the za’atar. Brush or drizzle over the eggs. Serve immediately—preferably straight from the pan, with crusty bread for scooping.

Why You’ll Love This Braised Egg Skillet:

• Ready in under 30 minutes
• Ideal for brunch, lunch, or light dinner
• Full of bold Mediterranean flavor
• Totally vegetarian and one-pan easy
• Impressive enough to serve to guests (or just yourself in PJs)

 What to Serve With It

• Toasted sourdough or pita for dipping
• A crisp green salad
• Chilled white wine or strong black coffee, depending on the time of day
• A smug sense of satisfaction

Final Thoughts

Whether you’re hosting brunch or just want to upgrade your eggs on a sleepy Sunday, this braised eggs with leeks and spinach recipe is your new best friend. It’s unfussy, flavorful, and makes you feel like the kind of person who knows what za’atar is (and actually uses it).