• 675 g leeks, washed and thinly sliced
• Juice of 1/2 lemo
• 1/2 tsp sugar
• 6 eggs
• 12 black olives, stoned and chopped
• 100 ml olive oil
• Salt and pepper

- Heat the oil in a frying pan and fry the leeks until beginning to brown.
Add the lemon juice, the sugar, a little salt and a pinch of pepper.
Cover and cook over a low heat for 10 minutes or until tender.

- Beat the eggs in a deep dish, then add the leeks and olives. Mix and
season with salt and pepper.

- Pour a little oil into a large frying-pan, pour in the egg mixture and
allow the eggs to set over a very low heat. Invert the eggah onto a
plate and carefully slip back into the frying-pan for a few minutes for
the underside to brown.

- Serve, cut in slices, as an aperitif or a first course.