Spinach Eggs Ottolenghi at Josh Ester blog

Spinach Eggs Ottolenghi. 7 ounces baby spinach leaves. A beautiful brunch recipe from ottolenghi's simple cookbook, with a comforting combination of braised egg, leeks and salty za'atar. Braised eggs with leek and za’atar. Melt 1 tablespoon butter with oil in a large heavy skillet over medium heat. They're baked on top of spinach and finished with kirmizi biber. This recipe was taken from simple by yotam. Yotam ottolenghi braises eggs with a sweet and savoury mixture of leeks, spinach, feta and za'atar in this alluring breakfast or brunch dish. Taken from ottolenghi simple by yotam ottolenghi, tara wigley and esme howarth (ebury press, £25) yield. The leeks and spinach can be made up to a day ahead and kept in the fridge, ready for the eggs to be cracked in and braised. Add spinach and lemon juice; (word of the day alert!) Cook until soft, about 10 minutes. The leeks and spinach can be made up to a day ahead and kept in the fridge, ready for the eggs to be cracked in and braised. It’s a dish as happily eaten for brunch, with coffee, as it is for a light supper with some crusty white bread and a glass of wine. Quick to make, it is perfect with a hunk of crusty bread.

Cook until soft, about 10 minutes. Quick to make, it is perfect with a hunk of crusty bread. Taken from ottolenghi simple by yotam ottolenghi, tara wigley and esme howarth (ebury press, £25) yield. They're baked on top of spinach and finished with kirmizi biber. Yotam ottolenghi braises eggs with a sweet and savoury mixture of leeks, spinach, feta and za'atar in this alluring breakfast or brunch dish. This recipe was taken from simple by yotam. It’s a dish as happily eaten for brunch, with coffee, as it is for a light supper with some crusty white bread and a glass of wine. Add spinach and lemon juice; A beautiful brunch recipe from ottolenghi's simple cookbook, with a comforting combination of braised egg, leeks and salty za'atar. Melt 1 tablespoon butter with oil in a large heavy skillet over medium heat.

John Porten on Twitter "Spinach and egg pizza with pecorino and sumac

Spinach Eggs Ottolenghi 7 ounces baby spinach leaves. Quick to make, it is perfect with a hunk of crusty bread. The leeks and spinach can be made up to a day ahead and kept in the fridge, ready for the eggs to be cracked in and braised. A beautiful brunch recipe from ottolenghi's simple cookbook, with a comforting combination of braised egg, leeks and salty za'atar. Taken from ottolenghi simple by yotam ottolenghi, tara wigley and esme howarth (ebury press, £25) yield. Melt 1 tablespoon butter with oil in a large heavy skillet over medium heat. They're baked on top of spinach and finished with kirmizi biber. Add spinach and lemon juice; Cook until soft, about 10 minutes. (word of the day alert!) 7 ounces baby spinach leaves. Braised eggs with leek and za’atar. This recipe was taken from simple by yotam. The leeks and spinach can be made up to a day ahead and kept in the fridge, ready for the eggs to be cracked in and braised. It’s a dish as happily eaten for brunch, with coffee, as it is for a light supper with some crusty white bread and a glass of wine. Yotam ottolenghi braises eggs with a sweet and savoury mixture of leeks, spinach, feta and za'atar in this alluring breakfast or brunch dish.