Ingredients

Steps

• Heat the oil in a large lidded frying pan over medium heat.
• Fry the onion, garlic, carrot, celery, and pepper for 8-10 minutes until softened.
• Add the tomato purée and curry powder and cook for 5 minutes.
• Stir in the lentils and 600ml of stock, then bring to a boil.
• Simmer for 20 minutes until the lentils are soft.
• Create four wells in the mixture and crack one egg into each.
• Cover the pan and cook for 5 minutes until the eggs are set.
• Season with salt, pepper, coriander, and a pinch of paprika.
• Serve the lentils and eggs with warmed naan bread and cucumber raita.