Instructions

Follow the steps and taste along the way.

1. Prepare the ingredients

   Rinse the lentils in a sieve. Finely chop the onion, and rinse and dry the spinach.

   

2. Cook the lentils

   Put the lentils in a pot, cover with 500 ml of water, and bring to a boil. Simmer for 12–14 minutes, until tender, then drain.

   

3. Make the tomato base

   Heat the olive oil in a deep skillet. Add the onion and cook for 3 minutes. Stir in the cumin and smoked paprika; after 30 seconds, pour in the passata. Add the salt and black pepper and cook for 5 minutes.

   

4. Add the lentils and spinach

   Stir the cooked lentils and spinach into the tomato sauce. Heat for 2 minutes, until the spinach wilts, then spread the mixture evenly in the skillet.

   

5. Cook the eggs in the sauce

   Use a spoon to make four wells in the mixture and crack one egg into each. Cover the skillet and cook over low heat for 6–8 minutes, until the egg whites are set. Crumble the feta over the top and divide into two portions.