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Paleo Egg and Leek Stir-Fry

Written by Louise Hendon on November 5
Paleo eggs and leeks stir-fry

I always thought leeks were funny vegetables – they look kinda like a weed (I mean, they’re tall, stiff, and grass-like). But when it comes to good-tasting, they’re definitely pretty high up there on my list of vegetables! It’s sort of like eating a weird non-GMO hybrid of onion, spring onion, and garlic. And they go fantastically well with eggs!

Before, I move on to the recipe, though, here’s a cool fact I just found out about leeks (I’m constantly amazed by what I can learn from Wikipedia!): leeks actually appear on the coronation gown of Queen Elizabeth II because they’re the national emblem of Wales (well, I knew that last bit about Wales)!

Oh, and another cool fact…that’s my lovely mother holding the plate (I know, I know, you can only see her hands – we’re both camera shy)!

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So, here’s the quick and simple recipe.

Paleo Egg and Leek Stir-Fry
Prep time
Cook time
Total time
Serves: 2 servings
  • 3 eggs, whisked
  • 1 leek, chopped
  • 1 tablespoon of coconut aminos
  • Salt to taste
  • Coconut oil to stir-fry with
  1. Pour 2 tablespoons of coconut oil into a pan on a medium heat.
  2. Drop in the whisked eggs and cook into a scramble.
  3. After the eggs are pretty solid, add in the chopped leeks.
  4. Cook for 10 minutes until the leeks are tender.
  5. Add the coconut aminos and salt to taste.