Potluck Week at I Heart Cooking Clubs, but as it happens our tea last night was a recipe from Yotam Ottolenghi, who was featured on IHCC in 2013. Well, I say it is one of his recipes but I did go a bit off-piste.
It started life as his braised eggs with leeks & za'atar. But as I looked at the leeks dwindling in the pan as they sauteed, I realised I needed to add more veg. I bunged in some baby courgettes and looked again at the recipe. With the liquid the courgettes was giving off, I couldn't see any reason in the world to boil it all in vegetable stock, so I left that out. I divided the vegetables between two ovenproof dishes, added a couple of eggs to each, crumbled over some feta and discovered that I had dukkah in the cupboard, not za'atar. So a tiny drizzle of oil over the yolks, a sprinkle of dukkah and into a hot oven until the eggs were set and the feta golden brown.
We had it with sourdough toast, rubbed with garlic and sprinkled with a little olive oil. Delicious, and very comforting.