Events and Celebrations

  • 2 teaspoons olive oil
  • 4 spring onions, sliced
  • 1 garlic clove, crushed
  • 400 g (13 oz) can puy lentils or green lentils, rinsed and drained
  • 150 g (5 oz) cherry tomatoes, halved
  • 1 tablespoon chopped parsley
  • 1 tablespoon balsamic vinegar
  • 2 eggs

Heat the oil in a nonstick frying pan. Add the spring onions and garlic and fry for 1 minute. Add the lentils, tomatoes, parsley and vinegar and warm through.

Meanwhile, bring a large pan of lightly salted water to the boil. Stir the water to make a gentle 'whirlpool' and crack in an egg, allowing the white to wrap around the yolk. Cook for 3 minutes, remove from the pan and cook the other egg in the same way.

Serve the eggs on a bed of lentils with some crusty bread to mop up the juices.

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