Persian Eggs with Spinach & Lentils | Abel & Cole
Persian Eggs with Spinach & Lentils
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Prep: 5 mins
Cook: 20-25 mins
Spiced tomato and lentil sauce, packed with veg and earthy spinach, is just the thing for poaching our organic eggs – and a cool dollop of yogurt is the perfect, tangy finish.
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490 kcal
(per portion)
Ingredients you'll need
  • 1 leek
  • 1 onion
  • 2 garlic cloves
  • 400g tin of green lentils
  • 2 tsp cumin seeds
  • 1 tsp turmeric
  • 400g chopped tomatoes
  • 100g baby leaf spinach
  • 4 eggs
  • 150g 0% fat Greek style yogurt
From your kitchen
  • 2 tbsp water
  • Sea salt
  • Freshly ground pepper
  • 200ml water
Step by step this way
  • 1.

    Trim the roots and top 3cm off the leek. Halve it, rinse out any grit and then finely slice it. Peel and finely chop the onion. Warm a large, deep frying pan or wok over a medium heat for 1 min. Add the leek and onion with 2 tbsp water and a good pinch of salt and pepper. Gently cook for 5-8 mins, stirring a few times, till the veg has softened a little. Add a splash more water if the veg starts to stick.

  • 2.

    While the veg fry, peel and grate or crush the garlic. Drain the lentils and rinse them.

  • 3.

    Stir the garlic into the onion with 2 tsp cumin seeds and 1 tsp turmeric. Cook and stir for 1 min till the pan smells aromatic.

  • 4.

    Stir the lentils into the pan. Tip in the tomatoes. Half-fill the can with water (around 200ml) and add it to the pan. Give everything a good stir. Pop a lid on the pan (or cover it with a baking tray if you don't have a lid). Simmer for 10-15 mins, stirring a couple of times, till the sauce has thickened a little.

  • 5.

    Fork the spinach into the tomato sauce to wilt it. Make 4 small holes in the sauce and crack an egg into each one. Put the lid back on and simmer for 3-5 mins till the yolks are set to your liking.

  • 6.

    Spoon the eggs and spinach and lentil sauce into a couple of warm bowls. Serve with the cooling yogurt on the side, for dolloping.

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