Recipe by Renee Kohlman
Nutritional powerhouses like lentils and rapini are cooked in an aromatic butter, providing a great bed for eggs to get all cosy in. Served with warm naan bread; this is comfort food at its best.
1 cup brown or beluga lentils, picked over and rinsed well
2 cloves garlic, crushed
2 sprigs thyme
2 Tbs (30 mL) olive oil
4 Tbs butter (or olive oil)
1 large onion, finely chopped
2 cloves garlic, minced
1 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
½ tsp chilli flakes
200 g (about 4 large handfuls) of coarsely chopped rapini, chard or kale
4 large eggs
To taste salt and pepper
- Preheat oven to 400º F.
- Put the lentils in a medium saucepan with the garlic and thyme. Cover with plenty of cold water, bring to a boil, and cook for 20-35 minutes until tender.
- Drain and put in a shallow baking dish, drizzle with 2 Tbs (30 mL) olive oil and season with salt and pepper.
- Meanwhile, in a large frying pan, heat 4 Tbs butter over medium-high heat, add the onion and sauté for five minutes until translucent. Stir in the garlic and spices and cook for 2 minutes, stirring often.
- Stir in the chopped greens, stirring well and often, just until they are wilted and completely covered in the spiced butter. Season with salt and pepper.
- Scoop the greens on top of the lentils. Make 4 little dents in the greens and crack an egg in to each. Bake for 10-15 minutes, until the white is set but yolk still soft.
- Sprinkle with chilli powder before serving. Eat with warm naan bread.