This week is all in praise of leeks. It is still a month until St David’s day and I don’t know what got me thinking about leeks, but once I did, I couldn’t stop. The first recipe is a sort of variation on the North African Dish of Shakshuka. Here I replace the peppers and onions with leeks and chorizo. Serve it with plenty of sourdough bread to soak up the sauce. A great brunch!
Spicy Chorizo, Leeks and Tomato Baked with Eggs
120g Good quality Chorizo, finely chopped
2 leeks, cut in half and shredded, washed and drained
1 can tinned plum tomatoes
Pinch chilli flakes
Sea salt and freshly ground black pepper
1 tsp smoked paprika
A little extra virgin olive oil
A small bunch of coriander
In a heavy bottomed pan (which can go in the oven) add a little oil and then fry the chorizo until it releases its own fat. Add the leeks, season, cover and cook gently for about 15-20 minutes, checking regularly. Remove the lid and continue to cook until they are beginning to caramelise. Add the tin of tomatoes and half a tin of water. break up the tomatoes with a wooden spoon. Add the chilli and paprika and cook down until the sauce has thickened. . Check seasoning and adjust to taste. Preheat oven to 180C. Make little wells in the sauce and crack a egg into each hole Place the pan in the oven and cook the eggs to your liking. I like mine yolks just runny, whites fully set. Sprinkle with coriander and serve with bread.