Baked eggs with leeks
March 13, 2010
The end of the week found my fridge in possession of a couple of eggs, a leek and some rather wrinkly cherry tomatoes.
Two eggs are not enough to make a tortilla, and I didn’t really fancy an omelette, so, after a few minutes of pondering, I came up with another of my childhood favourites – baked eggs.
It really is the perfect way to deal with leftover vegetables, because you can use pretty much anything as the basis of this dish.
I sautéed the leeks with some garlic until soft, then added a couple of spoonfuls of frozen peas. When they were cooked through, I mixed in the halved cherry tomatoes, seasoned with salt and pepper and a squeeze of lemon juice, and put the veg in an oiled, ovenproof dish.
Making a couple of little wells in the mixture, I broke the eggs into the leeks, and baked for about 10 minutes, so the yolks were still nice and runny. And a big hunk of crusty bread was the only addition needed to make the meal a particularly satisfying supper.