The combination of leeks, zucchini & spinach cooked in a creamy cheesy skillet, as the basis for (still runny) baked eggs..... Yummy! This is the ultimate brunch dish, and why I've stopped going out for brunch a while ago... although with that said, this recipe would never exist if I hadn't tried two amazing dishes; Florentine Baked Eggs at Cherche Midi, and Taboon's Green Shakshuka (both at NYC), and be inspired to make my very own version.
Note: perfect eggs should have a runny yolk. if you're making this in advance, do not add the eggs until you are ready to serve. Make sure the shakshuka is heated through before you add the eggs, and watch them carefully so they don't overcook.
1 zucchini, grated and lightly squeezed of its liquid
4 leeks, just the white part, cut and washed, or 16oz frozen leeks, thawed (1 bag)
3 garlic cloves, finely chopped
1/2 jalapeño, chopped (remove seeds for less spice)
1 bag fresh spinach
1 cup frozen artichokes
1 1/2 tbs butter
1/2 cup parmesan cheese, grated
1/2 cup goat cheese (chèvre, half a log 2oz)
1/2 cup whole milk
1 tsp dry oregano
1/2 tsp dry mint
1/2 tsp dry thyme
1 tsp salt
Fresh cracked pepper
1 tsp truffle oil
1. In a large skillet sauté the leeks in butter over medium heat (if they are still frozen leave out the butter and let the liquids evaporate before you continue).
2. Add the garlic, jalapeño and zucchini and continue to sauté, season with salt and pepper.
3. Add the artichokes, milk, oregano, mint and thyme, stir to combine and let simmer for 5 minutes
4. Add 1/4th of the spinach to the skillet, pack it down and slowly add the rest. Cover and let the spinach wilt down a few more minutes
5. Add the goat cheese and 1/2 of the parmesan and gently stir to combine. Taste and add salt and pepper as needed.
6. With a spoon make some wells and crack the eggs, one at a time into each well. To avoid shells, crack the egg into a small bowl and transfer to skillet
7. Cover with a lid and let the eggs cook for about 2-3 minutes. Check the eggs: the whites should be fully coagulated, and the yolk should be yellow and still very runny.
8. Sprinkle 1tbs of parmesan cheese, and drizzle the truffle oil over the eggs, I like to finish mine under the broiler for about 1 minute. Alternatively, put them into a very hot oven, uncovered for 1-2 minutes.
9. Serve right away at the table, so the eggs don't overcook.