Leek-and-pancetta skillet breakfast tart with crispy harissa-fried eggs

Leek-and-pancetta skillet breakfast tart with crispy harissa-fried eggs

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  • 4
  • Easy
  • 20 minutes
  • 45 minutes
  • Silverthorn The Green Man Méthode Cap Classique 2016


  • 130 g butter
  • 300 g baby leeks
  • 2 x  100 g packs Woolworths sliced smoked pancetta
  • 1 1/2 cups cream
  • 6 large free-range eggs
  • 2 t Dijon mustard
  • sea salt and freshly ground black pepper, to taste
  • 125 g Woolworths phyllo pastry
  • 3 T olive oil
  • 1 T harissa
  • Ingredients aren't specified.

Cooking Instructions

1. Preheat the oven to 160°C. Melt 50 g butter in a pan and fry the leeks and pancetta until crispy. Remove a few slices of pancetta and some leeks and reserve for serving.
2. Whisk together the cream, 2 eggs, mustard and seasoning. Melt the remaining butter and use to brush the phyllo pastry. Line an ovenproof skillet with the pastry, tucking in the edges to form a crust.
3. Add the leeks and pancetta and pour over the egg-and-cream mixture. Bake for 35–40 minutes, or until the egg has set. Place under the grill for 1–2 minutes until golden brown.
4. Remove from the oven and allow to cool slightly while you fry the remaining eggs in the hot olive oil. Add the harissa to the pan just before they are cooked. Serve with generous slices of the tart and the remaining leeks and pancetta.

Find more tart recipes here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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