Eggs in a Tomato Sauce (or Shakshuka with Lentils)

Ingredients

• 20 ml (4 tsp) canola oil
• 1 large or 2 small yellow onions, chopped (about 250 ml / 1 cup)
• 3 garlic cloves, finely choppe
• 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
• 6 eggs

Preparation

1. In a large frying pan over high heat, cook the onions for 2 minutes in the oil, or until browned. 
2. Add the garlic, cumin, paprika, sugar, salt and pepper. Combine and cook for 1 more minute. 
3. Add the tomatoes and the broth. Bring to a boil, reduce heat to low and simmer for 15 minutes. 
4. Add the lentils and the spinach, and mix. Cook for about 5 minutes until warm. 
5. Make 6 holes in the mixture and crack an egg into each hole. 
6. 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.