Green baked eggs

• cashews↗75g g
• hot vegetable stock↗350ml ml
• leftover coconut, curry leaf & turmeric saucy lentils (see step 1)700g g
• spinach↗260g g
• eggs↗8
• crusty bread or toasted flatbreads↗

  to serve

• olive oil↗2 tbsp tbsp
• dukkah↗1 tbsp tbsp
• chilli flakes↗½ tsp tsp
• garlic cloves↗2

  thinly sliced

Step-by-step instructions

1. 1

   Tip the cashews and stock into a blender and set aside to soak for 15 mins. Pour in the lentils and spinach and blend until vibrant, green and smooth. Pour into a frying pan and season to taste. Set over a medium heat. Once the sauce is gently bubbling, use the back of a spoon to create spaces for cracking the eggs into. Reduce the heat and cook over a low heat for 5 mins, then cover with a lid. Cook for 3-5 mins. The tops of the eggs will be cloudy, but they should still have a slight jiggle and the yolks should be runny.

2. 2

   Meanwhile, for the drizzle, heat the oil in a small frying pan over a medium-high heat and tip in the dukkah, chilli flakes and garlic. Cook for 4-5 mins until golden and fragrant. Spoon over the eggs, then serve with crusty bread or toasted flatbreads.