Provencal Shakshuka Stack

Method

1. Start by prepping your eggs, unsalted butter, all-purpose flour so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the leeks in a little butter until translucent.
3. Add the shakshuka and let it saffron, undisturbed, so it takes on real color before you stir.
4. Fold in the milk and season generously; give everything a minute to come together.
5. Add the cream and let it reduce until it just coats the back of a spoon.
6. Off the heat, brighten it up with a squeeze of lemon and a final crack of pepper.
7. Serve warm, ideally with something to soak up the sauce.