Ingredients
- 1 tbsp Extra Virgin Olive Oil
- 1/2 Yellow Onion (small, chopped)
- 2 Garlic (clove, minced)
- 1 1/2 cups Tomato Sauce
- 1/4 cup Dry Red Lentils (rinsed)
- 1/4 tsp Cumin
- Sea Salt & Black Pepper (to taste)
- 2 Egg
- 1 tbsp Parsley (chopped)
- 1 Avocado (medium, sliced)
Directions
- Heat a medium-sized pan over medium heat. Once hot, add the oil and chopped onion. Cook for about two minutes or until soft. Add the garlic and cook for one minute, until fragrant.
- Add the tomato sauce, lentils, cumin, salt, and pepper. Stir to combine. Bring to a simmer and then reduce the heat to low. Cover and cook for 18 to 20 minutes or until the lentils are tender and cooked through.
- Make small wells for eggs in the middle of the pan and crack the eggs into them. Cover and cook for five to seven minutes, or until the whites are set. Season with salt and pepper.
- Add parsley on top and divide evenly between plates or bowls. Serve with avocado and enjoy!