Poached Eggs with Spinach and Lentils

Name: Poached Eggs with Spinach and Lentils
Prep time: 15 min
Cook time: PT-3M
Total time: 12 min
Ingredients: 1 onion, chopped; 2 garlic cloves, chopped; 1 tbsp fresh ginger, grated; 2 tbsp vegetable oil 30 ml; 1 tsp garam masala; ½ tsp turmeric; 2 tomatoes, halved, flesh grated; 1 can (14 oz) lentils, rinsed and drained 398 ml; 12 cups baby spinach 300 g; 4 eggs; ½ cup feta cheese, crumbled 60 g; Sriracha, to taste; Naan bread, optional

Level: very easy

Prep Time: 15 mins

Total Time: 12 mins

Serves: 4

Directions

Step 1

In a large non-stick skillet over medium heat, soften the onion, garlic and ginger in the oil for 3 minutes. Add the spices and cook for another 30 seconds, stirring constantly.

Step 2

Add the tomatoes, lentils and half of the spinach. Cover and cook until the spinach is wilted, about 5 minutes.

Step 3

Remove the lid. Add the remaining spinach and continue cooking until wilted. Season with salt and pepper. Mix well.

Step 4

Using a spoon, make 4 wells in the spinach mixture. Crack an egg into each well. Cover and simmer gently for 5 to 6 minutes or until the egg whites are set. Garnish with feta and drizzle with Sriracha. Serve with naan bread, if desired.

Tip

To cook this recipe in individual portions, divide the cooked spinach mixture among four small casserole dishes and add an egg to each one. Bake in a 400°F (200°C) oven for 15 minutes or just until the egg whites are cooked.

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