Preparation time 5 minutes
Cooking time 40-45 minutes
Cost per serving 1,44$
Storage The final dish (with eggs) is best eaten right after the eggs have been cooked. The sauce without eggs will keep in the fridge for 3 days or can be frozen.
Kitchen tools Cutting board, sharp knife, large frying pan, wooden spoon, measuring cups and spoons, colander, can opener.
This original recipe was developed by Extenso—the Université de Montréal reference centre on human nutrition.
20 ml (4 tsp) canola oil
1 large or 2 small yellow onions, chopped (about 250 ml / 1 cup)
3 garlic cloves, finely chopped
5 ml (1 tsp) ground cumin
5 ml (1 tsp) paprika For a spicier dish, use a hotter paprika.
10 ml (2 tsp) sugar
Salt and pepper
1 can (796 ml) diced tomatoes
125 ml (½ cup) chicken broth
1 can (540 ml) lentils, drained and rinsed Or replace lentils with sliced sausage. Just grill them before starting the recipe.
125 ml (½ cup) frozen spinach, thawed and drained
- In a large frying pan over high heat, cook the onions for 2 minutes in the oil, or until browned.
- Add the garlic, cumin, paprika, sugar, salt and pepper. Combine and cook for 1 more minute.
- Add the tomatoes and the broth. Bring to a boil, reduce heat to low and simmer for 15 minutes.
- Add the lentils and the spinach, and mix. Cook for about 5 minutes until warm.
- Make 6 holes in the mixture and crack an egg into each hole.
- Add salt and pepper and cook over low heat for 10 to 15 minutes, or until the eggs are set.
- Sprinkle a little paprika on the eggs before serving.Tip: Covering the frying pan will help the eggs cook faster.