- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 12 mins
- Serves
- 4
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
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
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