Sautéed Leeks with Egg and Dukkah
Leeks sauteed with garlic, with an egg and dukkah on top, make a delicious quick meal for one.
Servings: 1 person
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.