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    Baked eggs with spicy black lentils

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    Baked eggs with spicy black lentils

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 2

    Ingredients

    150g Tenderstem broccoli, cut into 4cm lengths
    2 tsp olive or vegetable oil
    2 onions, finely chopped
    2 cloves garlic, crushed
    1½ tsp cumin seeds
    ¼ tsp chilli flakes
    ½ tsp ground turmeric
    400g can Geo Organic Black Beluga Lentils
    150ml buttermilk
    ½ x 28g pack coriander, chopped
    2 British Blacktail Large Free Range Eggs 

    Method

    1. Preheat the oven to 200ºC, gas mark 6. Cook the broccoli stalks in boiling water for 2 minutes, then add the florets and cook for another minute. Drain.

    2. Heat the oil in a flameproof casserole or shallow pan and gently fry the onions for 7-8 minutes until softened and lightly browned. Add the garlic, cumin, chilli and turmeric and cook for another 2 minutes. Stir in the lentils, broccoli, buttermilk and coriander, then cook gently for 2 minutes.

    3. Make two dips in the mixture and break an egg into each. Bake in the oven for 12-15 minutes or until the eggs are lightly set.  

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    Cook’s tip Use the remaining buttermilk to replace some of the milk in scones and soda bread, or add to a spicy veg soup. You could also try this recipe with full-fat Greek or natural yogurt. Alternatively, you can make your own buttermilk by adding lemon juice to fresh milk, then letting it stand for 5 minutes until slightly thickened, before using.

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