|500 g||Eskort Bacon Grillers|
|410 g||tomatoes, chopped — (1 tin)|
|125 ml||leeks — chopped|
|5 ml||cumin seeds|
|olive oil — for cooking|
|60 ml||sour cream|
|freshly ground black pepper — to taste|
|fine sea salt — to taste|
|fresh parsley — chopped|
In a frying pan over moderate heat, fry the leeks and cumin seeds in olive oil for 3 minutes.
Add the zest and juice of 1 lemon.
Add the tinned tomatoes and simmer until it starts to bubble.
Break eggs into the pan and cook for 2 minutes.
In a separate pan over moderate heat, fry the Bacon Grillers in 2 tablespoons of oil for 5 minutes.
Serve shakshuka with the Bacon Grillers, top with sour cream and garnish with fresh herbs.