Save to your scrapbook
Baked eggs with spicy black lentils
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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
½ x 28g pack coriander, chopped
2 British Blacktail Large Free Range Eggs
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.
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.
Typical values per serving:
Vegetarian/1.8μg vitamin D/3 of your 5 a day/gluten free/high in vitamin D
This recipe was first published in January 2021.