Pack in the nutrients in our spinach eggs with beans, red lentils, passata and basil. As well as delivering on taste, it counts as all five of your 5-a-day
Prep:15 mins
Serves 4
1 tbsp olive oil2 onions, halved and thinly sliced (320g)4 garlic cloves, chopped1½ tbsp smoked paprika500g passata500ml vegetable stock, made with 2 tsp bouillon powder150g red lentils400g frozen spinach400g can borlotti beans10g basil, chopped2 tomatoes, cut into wedges8 eggs
STEP 1Heat the oil in a large, deep frying pan over a medium heat and fry the onions for 10 mins, stirring occasionally, until softened. Stir in the garlic and paprika, then the passata and stock. Add the lentils and spinach. Bring to the boil, cover, then reduce the heat and simmer for 25-35 mins until the lentils are tender.STEP 2Stir in the beans along with the liquid from the can, then add the basil and tomatoes. Make four gaps in the mixture using a spoon, and crack one of the eggs into each. Cover and cook over a low heat for 5 mins until the eggs are just set.STEP 3Serve half the lentil mixture with the four cooked eggs.
