Soft scrambled eggs with leek, feta, preserved lemon and sumac.
Ingredients
4 to 5 leeks, chopped (the white and very pale green parts only)
2 tablespoons canola oil, or more, if your leeks are large
2 tablespoons butter, or more, if your leeks are large
10 eggs
½ pound feta cheese, broken into medium shards
2 tablespoons preserved lemon, finely chopped (If you can't find jarred Morrocan preserved lemon, just chop a quarter of a lemon finely, mix with a ½ teaspoon of kosher salt, and store in fridge overnight)
½ teaspoon sumac
Kosher salt
Ground black pepper
Method
Add canola oil and butter to a large, heavy skillet over medium flame
When hot, add leeks and turn flame down to low
Add a little salt
Saute leeks until nice and soft
Whisk eggs with a little water (water will help soften them), the lemon and the ground pepper
Add egg mixture to pan over leeks
At short intervals, pull eggs from the bottom of the pan with a spatula to form large curds
When eggs are still quite runny, gently mix in feta
Keep pulling up the eggs gently until the feta is very soft
Remove scramble to serving platter and sprinkle with sumac
Serve with good toasted bread
Recipe by Akitachow.com: A food site and a big dog at https://www.akitachow.com/the-csa-experience-part-2/