Recipes‎ > ‎

Leeks, beans and eggs

Lightly adapted from a Yotam Ottolenghi recipe in Guardian Feast 27/4/19

This is a quick weeknight meal that is easy, tasty, and delicious!

Serves 2

Vegetarian, dairy free
Gluten free possible (use GF bread)


1-2 tbsp olive oil
1-2 large leeks, trimmed and sliced (or the equivalent of younger, smaller ones)
4 garlic cloves, minced
1 chilli, chopped (or chilli flakes) - adjust for your desired level of spiciness
i 400g tin of chopped tomatoes
375ml water
10g fresh coriander, chopped
10g fresh dill, chopped
1 400g tin of cannellini beans, drained and rinsed
1 1/2 tsp coriander seeds, ground
3/4 tsp all spice
1 1/2 tbsp tomato puree
salt & pepper, to taste
juice of 1/2 lemon
4 eggs

toasted bread, to serve


  1. Heat the oil in a large frying pan for which you have a lid. Add the leeks and fry for a few minutes. Then add the garlic and chilli and fry until the leeks are soft (maybe 5 minutes).
  2. Add the tomatoes, water, fresh coriander, dill, beans, dried coriander seeds, all spice, tomato puree and a generous amount of salt and pepper.
  3. Stir, bring to the boil, and then simmer for 12 minutes. Stir occasionally.
  4. Taste and adjust seasoning. Add lemon juice to brighten, as desired.
  5. Use a spoon to make four wells in the mixture, into which you should crack the eggs. Cover and leave to cook over a moderately high heat for about 5 minutes. Continue to cook if the whites of the eggs are not quite set.
  6. Serve on toast and enjoy immediately!

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Leaks, beans and eggs in pan