Spiced Lentil Shaskouka 

A fragrant mix of lentils, spinach, onions and spices with eggs cooked into it – the perfect brunch dish!

By Sophie Michell, our Wellbeing Chef.

INGREDIENTS

• 1 x 250g pouch of Merchant Gourmet Simply Cooked Beluga Lentils
• 1 tbsp. of neutral oil
• 1 onion, sliced
• 2 cloves garlic, finely crushed
• 1 tsp cumin seeds
• 1 chopped chilli
• 1 tsp coriander ground
• 1 tsp turmeric
• 1 packet spinach
• 4 eggs
• a handful of fresh coriander

TO SERVE

• Flatbreads

INSTRUCTIONS

• Take a medium frying pan and heat up the oil, add the onion and garlic and cook for about 8 minutes until softened.
• Then add the spices and lentils and cook for 5 more minutes, finally add the spinach and season well.
• Cook until the spinach is wilted, then make 4 indentations or holes in the spinach/spice/onion/lentil mix.
• Crack the eggs into these spaces and then continue cooking until the whites are set and the yolks are still runny.
• I often pop under a hot grill for a few minutes to finish off.
• Then sprinkle with coriander leaves and serve with hot flatbreads.