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
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.
