Shakshuka with lentils and feta

Instructions

1 Spray a large pan with oil. Add spring onion, garlic, carrot and celery and cook, stirring, for 3 minutes. Add lentils, tomatoes, cumin, chilli and ½ cup water and bring to a simmer. Simmer for 5 minutes. Add silver beet leaves and cook for 1 minute.

2 Into a cup, break an egg. In the pan, make a hole in the tomato mixture and carefully place egg in it. Repeat with the other egg. Sprinkle feta around pan. Cover pan and cook for 3-4 minutes, until the egg has cooked, but the yolk is still soft.

3 Serve shakshuka garnished with black pepper and parsley, with toast on the side.