Wintery Leek & Potato Eggs

This recipe borrows ideas from two of my favourite egg dishes: Tunisian shakshuka and Turkish çılbır. It also makes the most of seasonal winter produce.

📝 Ingredients

• 1 Onion
• 1 Leek
• 2 Potato
• 100 g Cavolo Nero
• 200 g Spinach
• 1 tsp Ground Cumin
• 25 g Parsley
• 25 g Dill
• 4 Egg
• 200 g Greek Yoghurt
• 30 g Butter
• 0.5 tsp Smoked Paprika
• 1 Pinch Chilli Flakes

👨‍🍳 Instructions

1. 1Finely slice the onion and leek and dice the potato into roughly 2cm cubes.
2. 2Sweat in 3 tbsp of olive oil over a medium heat until the onion and leek are turning golden and the potato is softening. This will take about 7 or 8 mins.
3. 3Slice the cavolo nero, add it to the pan and cook for another few mins until soft.
4. 4Now add the spinach in 2 halves, with a pinch of salt each time, and let it wilt down.
5. 5Once all of the spinach is cooked, finely chop all of the herbs and add along with the cumin and a big pinch of salt.
6. 6Once the herbs have wilted, taste and check for seasoning. After you add the eggs it will be harder to season the mix so do it now.
7. 7Make four little dips in the vegetable mix and crack an egg into each one. Cover the pan with a lid and let the heat and steam cook the eggs.
8. 8Take the pan off the heat just before the eggs are done, they will keep cooking for another minute or so.
9. 9Add a few dollops of Greek yoghurt and spread it around a bit.
10. 10Melt the butter in a small pan. Once hot, add the paprika and chilli and swirl the butter around before pouring it over the eggs.
11. 11Serve with crusty bread. Enjoy!