Breakfast doesn’t have to be a greasy fry up. This is one of my Sunday favorites!
1 tbsp olive oil
1 thumb-sized piece of ginger, finely chopped
2 garlic cloves, finely chopped
A small bunch of coriander, leaves picked, stalks finely chopped
1 tsp cumin seeds
1 tsp ground coriander
1 tsp ground turmeric, or a small thumb‑sized piece of fresh root, grated
300g split red lentils
Salt and black pepper
200g spinach, washed
1 green chilli, finely sliced
Yoghurt, to serve
Fill and boil the kettle. Heat the oil in a large pan with a lid. Add the ginger and garlic, then the coriander stalks, stirring frequently until the edges of the garlic pick up a little colour.
Add the spices and cook for a minute or so to toast and release the oils. Add the lentils and stir to coat in the oil. Add 1 litre of water from the kettle and a good pinch of salt, then stir well. Cook on a low heat for 20-30 minutes, or until the lentils are well cooked and the mixture has thickened. You want it to be thick enough to just about hold its shape when you make a little well for your eggs (see step 5).
Add the spinach and put the lid on for 2 minutes, or until the leaves have wilted, then stir well.
When you are almost ready to eat, squeeze in the juice of the lemon and taste the lentils, adding a little more salt and pepper if you need to.
Make four wells in the lentils, then crack an egg into each well and pop the lid back on until the egg whites are firm and the yolks are still runny: this should take about 5 minutes.
To serve, scatter the eggs with the chilli, coriander leaves and yoghurt on the side for everyone to help themselves.