Eggs, Entree, Middle Eastern
1 red onion, diced
1 tbsp olive oil
50g fresh ginger, grated
4 cloves garlic, grated
2 tbsp ground cumin
1 tsp chili flakes
3 tbsp tomato paste
780g can green lentils or two cups cooked lentils
150g kale
4 large eggs
15g fresh cilantro, chopped
100g natural yogurt
pre-heat oven to 350F.
Using oven proof pan, cook 3/4 onion in oil for 5-6 minutes.
When onions have softened, add ginger, garlic and spices and cook for additional 1-2 minutes.
Add tomato paste and cook for additional 1-2 minutes. mixture should darken and slightly stick to pan.
Add lentils and their liquid to the pan, add 100ml water and pinch of salt. bring to boil.
Add kale, reduce heat to low and simmer 5-6 minutes.
Make 4 divots and add eggs.
place pan in oven for 6-7 minutes or until egg whites are set.
Before serving, add yogurt, cilantro and left over onion.
Serves two.