This flavourful creation combines the earthy goodness of leeks, zucchini, and chorizo, all brought together with a rich tomato sugo and topped with perfectly baked free-range eggs.
Recipe written by Luke Croston
Preparation time : 25 minutes
Serves : 2
Ingredients :
- 1 Medium Leek, washed and sliced
- 100g Chorizo, diced
- 1 Zucchini, diced
- 1 White Onion, diced
- 1 Clove of Garlic, crushed
- 30g (1 tablespoon) Harissa Paste
- 300g Sugo (Tomato Sauce)
- 100g White Beans (canned, strained)
- 2 Tablespoons Chopped Parsley
- 2 Free-Range Eggs
- 30ml Olive Oil
- Flake Salt
Method :
1. Preheat the oven to 180°C.
2. In a skillet over medium heat, sauté the onions, leek, and garlic until softened.
3. Add the diced zucchini and harissa paste, season, and gently cook for 1 minute.
4. Incorporate the chorizo and cook for an additional minute.
5. Pour in the tomato sugo and gently cook for 2 minutes.
6. Add the white beans and chopped parsley, mixing everything together well. Transfer the mixture into a baking dish.
7. Crack the free-range eggs over the top of the leek mixture and gently mix.
8. Place the baking dish in the preheated oven.
9. Bake for approximately 5 minutes or until the eggs are cooked to your liking.
10. Remove from the oven and serve with toasted sourdough.
This recipe by A Better Choice ! (Luke Croston).
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