Chakchouka with Lentils & Leeks

Steps

1. Peel and thinly slice the onion.
2. Trim the leeks to keep only the white part, then slice thinly. Rinse in a colander to remove any grit.
3. Heat a drizzle of olive oil in a pan over high heat. Add the onion and leek, season with salt and pepper, and cook 2-3 minutes, stirring. Cover and cook 8-10 minutes over low heat.
4. Add the tomato flesh and lentils. Stir, cover, and cook 4-5 minutes.
5. Make small wells in the mixture and crack the eggs into them. Season with salt and pepper, cover, and cook 2-3 minutes.
6. Add crumbled feta and basil leaves if available. Adjust seasoning to taste and serve hot with toasted bread.