1 leek, finely sliced 400g potato, finely sliced (you can also use sweet potatoes) Pinch salt and sugar EVOO 1 jar of Matbucha (Signature Matbucha or Olives & Mint will work) 1 can chickpeas 4-6 eggs
How to Make:
Heat a large wide Dutch oven add a good drizzle of olive oil along with the leeks on medium-high heat for 3-4 minutes until they are softened. Add the potatoes and stir well.
Reduce heat to medium, cover and cook for 5 mins, stirring half way through.
Remove lid and add Matbucha. Fill the Matbucha jar 3/4 of the way with water and add that too. Stir in the chickpeas. Cover and cook for 8-10 mins until potatoes are tender.
Make 4-6 divots, and break an egg into each. Cover and cook for 6-8 mins until the whites are set.
When ready, drizzle with olive oil, top with mint or coriander, and serve with challah bread.
