I *think* I remember seeing a dish along these lines in the pages of one of Ottolenghi’s cookbooks – or somewhere on a Lebanese menu, and I got a craving.
Plus, I found leeks at the local grocery – Whoo hoo!
Gluten-free, paleo, (lacto ovo) vegetarian, keto
Yogurt Leeks & Eggs
4 oz. sliced button mushrooms
1-2 Tbsp. ghee
2 eggs per person
1 Tbsp. dried oregano
1 Tbsp. garlic powder
2 tsp. ground cumin
2 tsp. your favorite curry powder
Salt & pepper
Hand full fresh herbs (I had parsley & chives)
Yogurt (I used non-dairy)
Lemon powder (or sumac)
Chop your mushrooms, wash your leeks and slice into thin moons, chop your herbs.
In a large pan, heat the ghee over medium – medium-high heat. Add the mushrooms and sautée 3-5 minutes or until no longer dry and starting to soften. Salt & pepper.
Add the leeks and spices, stir, and sautée 15-20 minutes or until the desired doneness is reached. Top with the fresh herbs, taste for seasoning, and give one last stir.
Make a well in the leeks for each egg, crack the eggs into the depressions, salt & pepper, cover and cook until the eggs are to your liking.
Serve each portion with a Tablespoon or two of yogurt and 1/2 teaspoon lemon powder for garnish.
Serves 2 for lunch