This winter breakfast gently softens finely chopped leeks under a lid with a little water and butter, then cooks eggs right on top. The leeks are not fried; they soften over low heat in their own liquid and turn sweet. Add the eggs once the liquid has evaporated. No onion is used; the leeks do the onion's job.
Trim off the leek roots and dark green leaves. Split the leeks lengthwise, open the layers with your fingers, and rinse under running water. Slice into half-moons 1 cm thick.
Melt the butter in a pan over low heat, then add the leeks, salt, and water. Cover and cook, stirring occasionally, for 10–12 minutes, until the leeks are soft but have not browned and the water has evaporated. If the leeks soften before the water is gone, uncover the pan and let the water evaporate.
Make five wells in the leeks and crack in the eggs. Sprinkle with black pepper and Turkish red pepper flakes. Cover and cook over low heat for 4–5 minutes, until the whites are set and the yolks are firm. If you prefer runny yolks, use pasteurized eggs.
Before chopping the leeks, split them lengthwise and rinse between the layers under running water; any dirt left between the layers will spread through the pan and feel gritty. Allergen: Contains milk and dairy products and eggs, according to the ingredient list. Check packaged ingredient labels for other allergens.
Su miktarını bir kaşıkla sınırlı tuttum, fazla su koyunca pırasa haşlanıyor ve yumurta üstünde durmuyor.
Pırasayı kapak altında yumuşatmak suyunu kendi içinde tutuyor, açık tavada kavurunca kenarları yanıp ortası diri kaldı. Kapağı da arada bir açıp karıştırdım, hiç açmayınca alt kat suda kalıyor ve pırasa haşlanmış gibi oluyor.
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