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)
Ingredients
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
Directions
- 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).
- Add the tomatoes, water, fresh coriander, dill, beans, dried coriander seeds, all spice, tomato puree and a generous amount of salt and pepper.
- Stir, bring to the boil, and then simmer for 12 minutes. Stir occasionally.
- Taste and adjust seasoning. Add lemon juice to brighten, as desired.
- 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.
- Serve on toast and enjoy immediately!
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)