½ cup plain unsweetened yoghurt
2 Tbsp extra virgin olive oil
1 large onion, peeled and roughly chopped
2 cloves garlic, peeled and thinly sliced
½ tsp ground cumin
½ tsp smoked paprika
½ tsp salt, or to taste
½ cup diced fresh tomatoes
1¼ cups cooked brown lentils, or 390g can lentils, drained
2 cups baby spinach leaves
4 medium free-range eggs
Harissa or chilli sauce
1 Put yoghurt in a small sieve lined with paper towels and set the sieve over a bowl. Drain while preparing the rest of the dish.
2 Put oil in a medium-sized frying pan (skillet) and set pan over medium heat. Add onion and once cooking has started (a gentle sizzle), lower heat and cook onion gently until tender and golden. Add garlic and cook 2-3 minutes more, stirring once or twice. Stir in cumin, paprika and salt, then the tomatoes and lentils. Cook gently for 5 minutes. Stir in spinach and cook, stirring, until it wilts.
3 Make 4 indentations in the mixture. Break eggs one at a time into a small dish and gently lower into the hollows in the spinach mixture. Cover pan with a lid and cook for several minutes more, until the egg whites are just set (the eggs will continue cooking once you remove the pan from the heat so it is wise to take the pan off the heat just before the eggs are done to your liking).