Poached Eggs with Spinach and Lentils by RICARDO
Prep Time
Cooking Mode
1 onion, chopped
2 garlic cloves, chopped
1 tbsp tbsp. fresh ginger, grated
2 tbsp tbsp. vegetable oil
1 tsp tsp garam masala
½ tsp tsp turmeric
2 tomatoes, halved, flesh grated
1 can (14 oz/398 ml) oz lentils, rinsed and drained
12 cups cup baby spinach
4 eggs
½ cup cup feta cheese, crumbled
to taste Sriracha, to taste
optional Naan bread, optional
1 onion, chopped
2 garlic cloves, chopped
1 tbsp tbsp. fresh ginger, grated
2 tbsp tbsp. vegetable oil
1 tsp tsp garam masala
½ tsp tsp turmeric
2 tomatoes, halved, flesh grated
1 can (14 oz/398 ml) oz lentils, rinsed and drained
12 cups cup baby spinach
4 eggs
½ cup cup feta cheese, crumbled
to taste Sriracha, to taste
optional Naan bread, optional
Directions
1In a large non-stick skillet over medium heat, soften the onion, garlic and ginger in the oil for 3 minutes. Add the spices and cook for another 30 seconds, stirring constantly.
2Add the tomatoes, lentils and half of the spinach. Cover and cook until the spinach is wilted, about 5 minutes.
3Remove the lid. Add the remaining spinach and continue cooking until wilted. Season with salt and pepper. Mix well.
4Using a spoon, make 4 wells in the spinach mixture. Crack an egg into each well. Cover and simmer gently for 5 to 6 minutes or until the egg whites are set. Garnish with feta and drizzle with Sriracha. Serve with naan bread, if desired.
Tips
1
NOTE: To cook this recipe in individual portions, divide the cooked spinach mixture among four small casserole dishes and add an egg to each one. Bake in a 400°F (200°C) oven for 15 minutes or just until the egg whites are cooked.
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Personal Note
Personal Note