Poached Eggs with Spinach and Lentils

Instructions

1. 1

   In a large non-stick skillet over medium heat, soften the onion, garlic and ginger in the oil for 3 minutes. Add the spices and cook for another 30 seconds, stirring constantly.

2. 2

   Add the tomatoes, lentils and half of the spinach. Cover and cook until the spinach is wilted, about 5 minutes.

3. 3

   Remove the lid. Add the remaining spinach and continue cooking until wilted. Season with salt and pepper. Mix well.

4. 4

   Using a spoon, make 4 wells in the spinach mixture. Crack an egg into each well. Cover and simmer gently for 5 to 6 minutes or until the egg whites are set. Garnish with feta and drizzle with Sriracha. Serve with naan bread, if desired.