Poached Eggs on Curried Lentils

Ingredients

1 tsp / 5 ml

vegetable oil

1

small onion, finely chopped

1 tsp / 5 ml

mild curry paste

1

medium tomato, seeded and chopped

1 can / 540 ml

cooked lentils, drained, rinsed (19 oz)

2 tbsp / 30 ml

chopped coriander

1/2 tsp / 2 ml

salt

1/4 tsp / 1 ml

pepper

4

Naturegg Nature's Best Shell Eggs

2 tsp / 10 ml

vinegar

Directions

1. In skillet, heat oil over medium heat. Sauté onion 3-5 minutes. Stir in curry paste and tomato and sauté 2 minutes. Stir in drained lentils; cook, stirring often, 5 minutes or until tomatoes are soft. Stir in coriander, salt and pepper. Set aside.

2. Pour about 8 cups (2 L) water in shallow saucepan or deep skillet. Add vinegar. Place over medium-high heat. Once water begins to steam and bubble, reduce heat to low or until water is just below boiling. Break each egg into small cup and gently slide into water. Poach 3-5 minutes or until desired doneness.

3. Divide lentils between 4 plates. Use a slotted spoon to lift out each egg. Drain and place an egg on top of each plate. Serve with toast*, if desired.

Gluten Free

1. * For gluten-free: check ingredient list on curry paste to make sure it is gluten-free and use distilled white vinegar or balsamic vinegar. If serving with toast, use gluten-free bread.

2. NUTRITIONAL INFORMATION PER SERVING

3. Fat: 8 g | Calories: 228 | Cholesterol: 180 mg | Carbohydrates: 26 g | Protein: 17 g | Dietary Fibre: 6 g