Turkish style eggs with lentils

Turkish style eggs with lentils

2
breakfast
vegetarian
< 20 mins
vegetarian
Turkish style eggs with lentils

Ingredients

  • 1 tin (400g) lentils
  • 300g Greek yoghurt
  • 2 eggs
  • 1 garlic clove
  • a handful of dill (fresh)
  • 2 tbsp cooking oil
  • 1/2 tsp paprika (ground)
  • 1/2 tsp sumac (ground)
  • salt and pepper (to taste)

Allergens are marked in bold.

Method

1. Drain the lentils. In a pan, heat 1 tbsp of oil over medium heat. Add the crushed garlic and sauté until fragrant. Add the lentils and paprika to the pan and stir well. Season with salt and pepper. Cook for 2-3 minutes until heated through.
2. In another pan heat up the rest of the oil and cook the eggs, sunny side up.
3. On individual plates, layer the yoghurt, lentil mixture and fried eggs. Garnish with the dill and sprinkle the sumac. Optionally add a few grains of salt over the eggs and drizzle some extra virgin olive oil.

Nutritional Information

Average nutritional values Per serving (recipe serves 2)
Energy 488 kcal
Fat 27.7 g
of which saturates 8.3 g
Carbohydrates 16.2 g
of which sugars 6.1 g
Fibre 5.6 g
Protein 26.4 g