Scrambled eggs with leeks and zaatar

Scrambled eggs with leeks and zaatar

Main Course

  • 4

    Number of people

  • Cheap


  • Very easy


  • Preparation time

  • Cooking time

  • Eggs
    Type de graines



  • 320 g leeks
  • 1 small candied lemon
  • 1 tablespoon of olive oil
  • Salt, pepper
  • 4 eggs
  • 1.5 teaspoons of zaatar
  • 100 g spinach leaves


Make sure you remove the Ingenio handle when cooking on a tray and/or in the oven.

Finely chop the leeks before washing them thoroughly with cold water. Cut up the candied lemon.

Heat the frying pan and wait until the Thermal-Signal has turned completely solid red. Pour in the olive oil. Fry the leeks with salt and pepper for 10 minutes. Beat the eggs in a bowl. Season with salt and pepper and add the zaatar.

Pour into the pan, leave to cook for 1 minute while mixing regularly with a wooden spoon.

Add the candied lemon and spinach, cook for a further 5 minutes and serve.

This recipe can be made with