Middle Eastern Inspired Eggs

BreakfastLunchDinner
Written By Jessica Hoskins
 
Prep time 5m | Cook time 10 m | Total time 15 m Servings 1-2


INGREDIENTS

1/2 teaspoon: paprika, cumin, coriander, cinnamon, turmeric

1 tbs ghee/ olive oil

1/2 red onion, diced

1-2 cloves garlic minced

1 cup of good quality canned tomatoes

1 cup cooked lentils

2 eggs

Two large hand fulls of chopped leafy greens.

Fresh parsley to serve.

Salt and pepper.



METHOD

  1. In a large fry pan, gently heat spices on a low-med heat. Add ghee/ olive oil.
  2. Add onion and garlic, gently fry until softened.
  3. Add tomato, turn up heat a little and gently bring to the boil.
  4. Add cooked lentils, bring to the boil again (add a little water if the sauce is looking very thick)
  5. Crack your eggs into the pan and cover for 2 minutes.
  6. Remove lid and sprinkle greens around eggs and into sauce. Cover again and cook for about 6 minutes (this depends on you you like your eggs).
  7. Once the eggs are cooked to your liking, serve immediately with fresh parsley and season as desired.



Enjoy x
 
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Jessica Hoskins https://www.jessicahoskins.com
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