Ingredients

• 3 tbsp olive oil 
• 1 onion, chopped 
• 1 clove garlic, crushed 
• 1 tsp ground coriander 
• 1 tsp smoked paprika 
• 1 tsp ground cumin 
• 400g tin lentils, drained 
• 500g tomato puree 
• Salt and pepper 
• 4 eggs 
• ½ cup natural yoghurt 
• ½ scoop Double Shot 
• Fresh herbs to sprinkle

Method

Heat the oil in large skillet, add onion, spices and garlic and cook over a low heat until softened, stirring occasionally.   

Add lentils and tomato and simmer for 20 mins until thickened.  

Add the Double Shot and season.  

Using the back of a spoon, make 4 indentations, and carefully break the eggs into the gap.   

Reduce heat to low, cover, and cook until whites are set, and the yolks are cooked to your liking. 

Take off the heat and add dollops of yoghurt and sprinkle with fresh herbs.  

Serve immediately with slices of warm bread to dip.