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Leek Confit Shakshuka

Leek Confit Shakshuka

What a bastardized fusion dish this Shakshuka is...However, despite the liberties taken, it was delicious. Its invention was a matter of necessity -- I was visiting my sister who was supposed to be out for that particular evening. I had planned scrambled eggs on toast and stupid TV for myself, and this is the result of a pantry and fridge cull when she phoned to say her plans had been canceled and she was on the way home for dinner with me!

This makes two portions. You will need a good loaf of crusty bread to really enjoy the dish.

3 leeks or 2 very large ones

1 bunch of kale

1 lemon, preferably Meyer lemon

2-4 eggs, depending on how hungry you are

1/2 cup olive oil

1 tsp ground cumin powder

1/2 tsp chili flakes

Salt to taste

Preheat the oven to 350.

As it is heating, cut the leeks (discard the tough green parts) into rounds. Wash them well under running water to remove all sand, pushing the segments apart into rings as you do. Drain well.

Discard the ends of the lemon and cut it into the thinnest slices you can manage. Remove the seeds.

Mix the leeks and lemon slices together in an oven safe dish along with the cumin, chili flakes and some salt. Pour in the olive oil and toss to combine.

Cover, place in the oven, bake for 40 minutes. At the half way mark, remove from the oven, stir well to combine and stir in the kale that you have destemmed and very thinly sliced. Cover and allow to finish cooking.

After 40 minutes remove from the oven. Stir well to combine and make indentations in the surface of the leek mixture into which you should crack each of the eggs that you are using.

Place the pan back in the oven, this time uncovered, and bake for an additional 7 - 12 minutes until the egg whites are set and the yolk is cooked to your satisfaction.

Serve at once, with hot sauce on the side.


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