Broken Eggs with Leeks, Peas and Herbs

Broken eggs is the Spanish for Scrambled Eggs, and what a delicious brunch or supper they make. Quick and comforting, this is great served with lots of toasted bread or pita. Leeks are such an underrated vegetable - buttery, soft and caramelised, you can't beat them. The peas, mint and dill add a springy sweetness but feel free to swap for other soft herbs or green vegetables, depending on what you like and what you have in your fridge.

Serves 2-4

Ingredients:
2 leeks
Knob of butter
1 tbsp oil
1 tsp cumin seeds, toasted and crushed
300ml vegetable stock
1 mug of frozen peas
2-4 eggs
A handful of fresh mint leaves
A handful of fresh dill


Method:
Slice the leeks and rinse if needed. Heat the butter and oil in a medium-sized frying pan. Once the butter is melted, add the leeks and fry for 5 minutes over a medium heat, until soft and beginning to caramelize around the edges.

Stir in the cumin. Add the vegetable stock, turn up the heat and boil until almost all of the liquid has evaporated.

Meanwhile, boil the kettle and fill the mug of peas with the freshly boiled water. After a few minutes, drain the peas and add to the leeks.

Make a hole for each of the eggs and crack them in. Leave to cook for a few minutes, and then stir to scramble the eggs slightly. Once the whites are cooked, sprinkle over the herbs and serve.