Weekday Lunch: Spicy Eggs and Leeks

This lunch is so typical for me I thought I might share it; it’s a good illustration of how easy it is to make something from nothing in almost no time flat. It tastes great and is pretty healthy.

A quick glance the fridge revealed little except a few eggs, half a leek, and a fresh habanero looking up forlornly at me. So I quickly chopped up the leek and hab (be very careful when chopping up a hab–here’s a detailed explanation on how to do it), heated up some homemade ghee (butter or olive would work equally well), and gently sauteed the leek and hab for a few minutes. I also had the remnants of an open can of tomatoes, so threw a heaping tablespoon of those in.

At this point I was close to finished, so I began toasting the bread. In went two eggs, and a heaping tablespoon of greek yogurt, which always makes scrambled egg dishes better. Season it all with plenty of umami salt and black pepper. Cook very gently (low setting) for about three or four minutes, until the eggs set. Transfer to a warm plate and inhale. Be prepared for a heat blast from the hab, but it’s a good heat blast.