so satisfying and nourishing
Leeks Thyme And Za’atar With Eggs
Leeks belong to the Allium family of vegetables including garlic, shallots, chives and onions. They can provide a substantial prebiotic content to your meal.
Leeks contain inulin, a prebiotic, which is a natural component found in some foods which stimulate beneficial bacteria in our gut. Inulin improves the integrity and function of the gut wall. Research has pointed towards a beneficial anti-cancer and immune boosting effect from eating foods rich in inulin. Associated with this prebiotic benefit is the findings in research that eating inulin-rich foods may enhance mood and immediate memory. If you’d like to see, Science references are at the bottom of this post.
Leeks taste so sweet when lightly cooked with some healthy extra virgin olive oil – until soft.
I love to add those cooked leeks to my recipe for Artichoke and Chickpea Dip – this recipe can be found in my free ebook called ‘5 Reasons To Boost Your Gut Health’. You’ll receive this when you sign up to my email list. Link on the front page or scroll to the bottom of this page to sign up.
You’ll love this easy recipe using leeks softly cooked in extra virgin olive oil, then braised with fresh thyme, za’atar, butter beans and eggs. The ingredients are loosely based on the fabulous chef Ottolenghi‘s Braised Eggs With Leeks And Za’atar dish from his cookbook, Simple. I’ve done some swaps based on what I had in the house ie I swapped out preserved lemons for capers 😊
Leek Thyme And Za’atar With Eggs
Whats In Them
1 large leek, white part chopped (don’t use the green part as it’s a bit woody, use it in something like a broth)
1 tsp cumin seeds
1 tablespoon extra virgin olive oil
½ long red chilli, deseeded and chopped (optional)
1 tsp capers
1 heaped tsp fresh thyme leaves
I handful cooked butter beans (gigantes)
2 big handfuls spinach leaves
2 tsp za’atar
1 tbs grated goat/sheep cheese such as pecorino, manchega or feta (optional)
Salt & pepper
How To make
Pop the extra virgin olive oil, leeks and cumin into a frypan, slowly cook on the stove top until the leeks are soft.
Turn the heat up to medium and add the chilli (if using), capers, thyme, beans and spinach. Stir around so the spinach wilts and season with a bit of set and pepper.
Make two indents in the mix and crack in the eggs; Sprinkle the eggs with za’atar, scatter over the cheese (if using) and pop a lid on so the eggs cook just until the whites are firm but the yolk is soft, about 3-5 mins.
Once cooked, remove from the stove, take the lid off and then enjoy; I like to eat straight from the pan!