My first cook from Ottolenghi's Simple
Hot Charred Cherry Tomatoes with Cold Yogurt and Braised Eggs with Leek and Za'atar. Bäco bread on the side. The egg & leek recipe is available online here.
The tomatoes are roasted, then broiled with garlic, lemon zest, cumin, thyme, oregano, slivered lemon zest and olive oil and garnished with more fresh oregano and Urfa chile flakes. The Greek yogurt is seasoned with lemon zest and salt. Excellent.
The egg dish was rather salty from the preserved lemon (the recipe says to use both the skin and flesh) and feta. I also added extra spinach. Next time, I'll just poach the eggs and nestle them into the cooked vegetables.
