Eggs with spicy peas and lentils


  • 1 tablespoon sunflower oil
  • 1 onion, chopped
  • 2 cloves garlic, sliced
  • 2.5 cm piece of fresh ginger, peeled and finely chopped
  • 2 tablespoons garam masala
  • 1 tablespoon tomato paste
  • 500 g broccoli or cauliflower, or a mixture of the two, cut into small florets
  • 2 cups (500 ml) vegetable stock, preferably homemade
  • ¼ cup (60 g) red lentils, rinsed
  • 6 eggs
  • 1⅓ cups (205 g) frozen peas
  • ¼ cup (15 g) chopped fresh coriander
  • coarsely grated zest of 1 lime (optional)
  • salt and pepper
  • lime wedges to garnish
  • sprigs of fresh coriander


  1. Heat the oil in a saucepan and fry the onion, garlic and ginger for 3 minutes.
  2. Stir in the garam masala and tomato paste.
  3. Cook for 1 minute, then add the broccoli or cauliflower and seasoning to taste.
  4. Pour in the stock.
  5. Bring to the boil, then add the lentils.
  6. Cover the pan, reduce the heat and simmer for 15 minutes, stirring occasionally.
  7. Meanwhile, put the eggs in a saucepan of cold water, bring just to the boil and boil gently for 6 minutes.
  8. Drain and rinse them under cold water, gently cracking the shells.
  9. Peel off the shells, taking care as the eggs will not be completely hard.
  10. Add the eggs, whole, and the peas to the lentil mixture and stir gently.
  11. Bring back to simmering point, then cover the pan again and cook for about 5 minutes.
  12. By this time the peas should be cooked and the spicy sauce thickened with the softened lentils.
  13. Remove the eggs with a spoon and cut them in half.
  14. Divide the spicy vegetable mixture among 4 plates.
  15. Mix the chopped coriander with the grated lime zest, if using, and sprinkle over the vegetables.
  16. Top each plate with 3 egg halves.
  17. Garnish with lime wedges and sprigs of coriander, and serve immediately.

Serves 4
Preparation: 10 minutes
Cooking: about 25 minutes

Source: Amazing Vegetables
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