Persian Eggs

Ingredients

• 1 leek halved and chopped thinly
• 1 onion chopped thinly
• 2 garlic cloves finely chopped
• 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
• Sea salt
• Freshly ground pepper
• 200ml water + 2 tbsp
• Crusty bread (serving suggestion)

Method

1. Fry leek and onion in oil. After 5 mins add 2Tbsp of water and a good pinch of salt and pepper. Fry for another 3-4 mins.
2. Add garlic, cumin seeds , and turmeric and cook for 1 minute
3. Add lentils, tomatoes, and 200ml water. Simmer for 20 minutes until sauce has thickened.
4. Add spinach and allow to wilt.
5. Create holes in the sauce and crack eggs into them. Simmer for 5 minutes.
6. Serve with dollop of yogurt and crusty bread

Forgot to take a picture of it looking nice so here it is mid meal haha.