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 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.