Smokin' Good Eggs and Lentils

Spicy actually.  I found this recipe in the December NZ Cuisine mag.  My most favorite cooking mag. It’s a spicy little number perfect for brunch with a mild hangover.  But I’m thinking dinner tonight with a nice Sauvignon.   

Olive oil
1 onion chopped
salt
4 garlic cloves sliced
2 tsp coriander
2 tsp cumin
Chili flakes 
2 tomatoes peeled and chopped
1 cup lentils
thin sliced peel of a preserved lemon
1 cup fresh coriander
3 cups water
8 eggs
salt and pepper

Cook the onion with oil and salt until in a saucepan until soft.  Add garlic, coriander, cumin and chili stirring till fragrant.  Add tomatoes and cook until broken down.  Add lentils, lemon and half the coriander leaves. Pour in water and bring to boil.  Now simmer for a half an hour until liquid evaporates and lentils are tender.  Add water if need be.  

When you are ready to make the dish reheat the lentils in a frying pan.  Using the back of a spoon make 8 hollows and crack eggs into them.  Salt and pepper the lot then cover for 5 min over medium heat.  Garnish with coriander, hot sauce and plain yogurt.  I only used 4 eggs.  Hubby and I ate the lot.