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| Lentil, Shakshuka Eggs |
Ingredients (serves 4, or half it for 2)
1 tsp ground cumin
400g can brown lentils, drained
800g can chopped tomatoes
8 eggs
Chopped parsley, to serve
Crusty toasted bread, to serve
2 tbs olive oil
Method
1. Heat oil over medium-high heat in a large frypan. Add onion and cook
for 3 to 4 minutes or until soft. Mix in cumin and cook for another 1 minute.
2. Add tomatoes and lentils and mix in.
3. Reduce heat and simmer, without lid, for about 15 to 20 minutes.
4. Make 8 holes on top of the lentil mixture and crack eggs into each hole.
5. Cook for about 7 to 8 minutes or until egg whites are set but yolks still runny.
Sprinkle chopped parsley over the dish and serve with crusty toasted bread.
Recipe Stars
Lentils are rich in polyphenols, that help reduce the risk of heart disease, obesity, diabetes, and some cancers. Lentils are beneficial for gut health.
Eggs are a significant source of choline, which is essential for human health.