Lentil hash with poached eggs
300 g, cut into 2cm pieces
Calorie controlled cooking spray
1 large, finely sliced
2 clove(s), finely chopped
2 teaspoon(s), level
2 teaspoon(s), level, ground
Green or Brown Lentils, cooked
2 can(s), large, drained, drained and rinsed
200 g, halved
100 g, young leaf
Vinegar, All Types
1 teaspoon(s), white wine
Egg, whole, raw
4 medium, raw
2 tablespoon(s), leaves picked
⅛ teaspoon(s), level, mild, pinch, to serve
- Cook the potatoes in a pan of boiling water for 8-10 minutes until just tender, then drain and let stand, uncovered for 2 minutes to dry.
- Mist a large frying pan with cooking spray and cook the onion over a medium heat for 6-8 minutes until soft, then add the garlic, cumin and coriander, and cook for 1 minute. Add the potatoes to the pan and cook for 5-6 minutes until golden, then stir in the lentils, tomatoes and spinach and season to taste. Cook over a low heat for 10 minutes.
- Meanwhile, bring a pan of water to a simmer and add the vinegar. Crack an egg onto a saucer, then stir the simmering water to create a mini whirlpool. Carefully tip the egg into the centre of the whirlpool. Cook for 3-4 minutes, or until the egg white is set, then lift out with a slotted spoon and drain on kitchen paper. Repeat with the remaining eggs.
- Serve the hash with the poached eggs on top, with a scattering of parsley leaves and a sprinkling of chilli powder and black pepper.