Spicy Chorizo, Leeks and Tomato Baked with Eggs

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

Serves 2

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

4 eggs

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.

Baked Eggs with Kale and Cream

It is not every day that I get invited to a book launch, let alone have my name on the cover of the book (albeit along with a few others names.) So, I thought I would spend a little time telling you about Riverford’s latest book, in their range of Riverford Companions “Autumn and Winter.”

No prejudice here of course, but this is a really nicely produced book packed with seasonal recipes to make right now. The emphasis was on quick and easy. It is meant to be a helpful guide to assist and support you to get your vegetables out the box and on the table fast.

The funny thing is that I actually wrote the recipes for the book nearly two years ago now so although it is still seasonal, it is a bit on the late side. I wondered whether I was even going to remember which recipes were mine but I am pleased to say that I did, and a few of them I just wanted to make again right now.

Ever since the weather turned colder, I have had a craving for all sorts of kale, cabbage and leeks but they have to be with cream. I have no idea what this yearning denotes – a lack of vitamin K and a need to fatten up for the winter? A prime instinct, that this is what I am going to need, to get me through the long, hard months ahead. I don’t know, but if it is true, this recipe is the one to satisfy on all counts.

Baked Eggs with Kale 1

Baked Eggs with Kale and Cream
Delicious with spinach as well.
300g curly kale or cavolo nero, stripped from its stems
1 tbsp olive oil
2 garlic cloves, very finely sliced
300ml double cream
1 pinch chilli flakes
4 eggs
120g gruyere or parmesan, grated
toast, to serve

Heat the oven to 180°C/160°C fan/ gas mark 4.
Blanch the kale in a pan of boiling water (1–2 mins for curly, 2–3 mins for cavolo nero). Drain and squeeze out excess water once cool.
Fry the garlic in the oil for 1–2 mins. Add the kale and season. Stir in the cream and chilli and bubble for 3–5 mins, until thickened slightly.
Divide the kale between four ramekins, making a small well in the centre of each. Break an egg into each and sprinkle a little grated cheese on top.
Bake for 8–10 mins, until golden. Cook for less time if you like your yolk runny.

Kale