Spiced spinach eggs
Pack in the nutrients in our spinach eggs with beans, red lentils, passata and basil. As well as delivering on taste, it counts as all five of your 5-a-day
- Serves: 4 persons
- 1tbsp olive oil
- 2onions, halved and thinly sliced (320g)
- 4garlic cloves, chopped
- 5 ½tbsp smoked paprika
- 500g passata
- 500ml vegetable stock, made with 2 tsp bouillon powder
- 150g red lentils
- 400g frozen spinach
- 400g can borlotti beans
- 10g basil, chopped
- 2tomatoes, cut into wedges
Step 1Heat the oil in a large, deep frying pan over a medium heat and fry the onions for 10 mins, stirring occasionally, until softened. Stir in the garlic and paprika, then the passata and stock. Add the lentils and spinach. Bring to the boil, cover, then reduce the heat and simmer for 25-35 mins until the lentils are tender.
Step 2Stir in the beans along with the liquid from the can, then add the basil and tomatoes. Make four gaps in the mixture using a spoon, and crack one egg into each. Cover and cook over a low heat for 5 mins until the eggs are just set.
Step 3Serve half the lentil mixture with the four cooked eggs. Leave the remaining lentil mixture to cool completely, then keep chilled for up to three days. To serve, reheat in a smaller pan with a splash of water, then cook the remaining eggs as you did in step two, above.