1 pack of pre-cooked Lentils (from Trader Joe’s)
1 32 oz can diced tomatoes
2 cloves garlic
2 cups spinach,
small dice 2 cloves garlic,
1 teaspoon Cumin
¼ teaspoon Allspice
2 teaspoons Paprika
½ teaspoon Hot Paprika or cayenne
Salt and pepper
Goat Cheese (optional)
In the stock pot or medium sauce pan put 1-2 Tablespoons olive oil, and heat. Add the tomatoes, lentils and the spices and mix together (taste for preference). Let cook on medium low heat for about 30 minutes to let flavors meld. Carefully, crack the eggs over the mixture, sprinkle with the goat cheese, cilantro and parsley and cover with a lid for a few minutes. Uncover and continue to cook until the whites are set, but the yolks are still runny. About 1 to 2 minutes.
Notes: You can omit the lentils If you do not prefer them. If you do not have canned diced tomatoes on hand, a jar of marinara sauce is an easy substitute. Check the label for added sugar! Rao’s Marinara is excellent. ** If you cannot tolerate dairy, please omit the goat cheese and sprinkle on top to your liking Nutritional Yeast- great cheesy flavor!
I was inspired to make this because of the influence of the flavors. I love the combination of the tomatoes and the cumin, etc. It makes for a different breakfast! Serve it with some vegetables for dinner (or breakfast for that matter)! Also top with avocado!