A Quick Shakshuka With Leek

June 10, 2015

In the interest of creating a filling breakfast before heading into the clinic to see clients, as well as using the lovely Transition Farm leek I had sitting in the fridge and the remainder of a jar of passata leftover from last night’s reheated meatloaf situation, I present you with this morning’s breakfast: a quick shakshuka with leek.

shakshuka 1

Shakshuka with Leek

Grab a small skillet. Sautee diced leek in extra virgin olive oil and butter, plus a teeny pinch of sea salt, until soft. Add some crushed garlic and cook for a further minute or so until fragrant. In goes a couple of glugs of passata. Make room for two eggs, crack them into the spaces, cover the skillet and cook until the eggs are cooked to your liking. Top with smoked paprika and parsley. Serve with buttered sourdough toast and freshly cracked black pepper. Good things.

Happy Wednesday, friends.

Heidi xo

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5 Comments

  • Reply Dixya @ Food, Pleasure, and Health June 10, 2015 at 12:55 pm

    i make shakshuka very often..i love the idea of using leeks here.

    • Reply Heidi June 15, 2015 at 8:15 am

      Thanks, Dixya! x

  • Reply Terry Turtle June 11, 2015 at 8:09 am

    That looks so delicious! Leeks are soooo yummy!!!

    • Reply Heidi June 15, 2015 at 8:16 am

      I agree, Terry 🙂 x

  • Reply Lizzie {Strayed Table} June 15, 2015 at 3:23 pm

    What a delightful breakfast idea, so scrummy. Great for these cooler mornings where we need some extra prodding to get out of bed – this would be worth it.

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