Lentil Shakshuka with Tomatoes and Poached Eggs

For the shakshuka

• 1 Tbsp olive oil
• 1 onion
• 2 garlic cloves
• 1 red bell pepper
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp turmeric
• 1/2 tsp ground coriander
• 100 gr (3.5 oz.) red lentils
• 400 gr (14 oz.) chopped tomatoes (1 can)
• 250 ml (8.5 fl oz.) vegetable broth
• 3-4 eggs
• salt and pepper
• parsley or coriander (to garnish)
• 1 Tbsp sour cream or yoghurt

Instructions

1. Peel and finely chop the onion and garlic, wash the pepper and cut it into small dice.
2. Heat the olive oil in a large pan over medium heat and sweat the onion and garlic until translucent.
3. Add the diced pepper and cook for a few minutes until softened.
4. Add the cumin, paprika, turmeric and ground coriander and toast briefly until the spices are fragrant.
5. Rinse the red lentils, add them to the pan and stir until they are coated in the spices.
6. Add the chopped tomatoes and the vegetable broth, stir to combine and bring to a boil.
7. Reduce the heat, cover the pan and simmer the lentils for 20-25 minutes until tender. Season with salt and pepper.
8. Make hollows in the lentils with a spoon and crack an egg into each one.
9. Cover the pan and poach the eggs over low heat for 5-6 minutes, until the whites are set and the yolks are still runny.
10. Garnish with chopped parsley or coriander and serve with a tablespoon of yoghurt.