Sautéed Leeks with Egg and Dukkah

I sautéed some leek tops at the weekend, and added an egg and some dukkah for a quick meal for one. It was delicious! What do you do with the dark, fibrous tops of the leek? Don’t throw them away. Freeze them with your vegetable scraps to make a chicken or vegetable stock, or sauté them with some olive oil and garlic as I’ve done here. Add whatever flavours you like. I used red pepper flakes, but chilli flakes work equally well, or a bit of soy sauce. Dukkah on top tastes great with the garlic and red pepper. Crushed peanuts or fried shallots would go well with soy sauce.

The leek (allium porrum) is a member of the lily family. Porrum is Latin for leek. In Roman times, leeks, like onions and garlic, were considered to be the food of paupers. In fact, Stephanie Alexander notes in ‘The Cook’s Companion’ that they’re often still referred to as the ‘poor man’s asparagus’ when compared with the tender white European asparagus. https://www.stephaniealexander.com.au/books/the-cook’s-companion/ Did you know that the leek is an emblem of Wales?  In the twelfth century, the Welsh wore leeks on their hats to distinguish them from their enemies. https://www.wales.com/about/culture/national-symbols-wales

Best wishes,

Amanda

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Print Recipe

Sautéed Leeks with Egg and Dukkah

Leeks sauteed with garlic, with an egg and dukkah on top, make a delicious quick meal for one.

Prep Time5 minutes mins

Cook Time15 minutes mins

Servings: 1 person

Author: Amanda Lawson

Ingredients

• 1 leek, the dark green top, washed well and sliced finely
• 1 clove garlic, peeled and grated
• 2-3 tbsp olive oil
• 1 tbsp dukkah
• pinch red pepper flakes
• sea salt flakes and freshly ground black pepper

Instructions

• Warm the olive oil in a small frypan, then add the garlic. Cook the garlic until it is fragrant and golden.
• Add the leek slices with a pinch of salt, and cook for about 10 minutes, stirring occasionally, until the leek is very soft. Add some red pepper flakes if you have some.
• Make a little hole with your spoon and crack the egg in the centre. Once the white starts to turn opaque, put a lid on the frypan and cook another 2-3 minutes until the egg has just set. (I like mine a little runny in the middle).
• Season with a little salt and pepper and sprinkle with dukkah.
• Eat it straight out of the pan if no one's watching. Or scoop it onto a plate and serve it with toast.

Notes

Use chilli flakes or fried shallots if you don't have red pepper flakes. Soy sauce and crushed peanuts also work well.

Dukkah is available in most supermarkets.