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Persian Eggs with Spinach & Lentils

Jassy Davis
  • minutes
  • Serves 2

INGREDIENTS

100 g

Baby leaf spinach

2

Garlic cloves

1

tin Green lentils

1

Leek

1

Onion

400 g

Tomatoes

4

Eggs

1

Pepper, Freshly ground

1

Sea salt

1 tsp

Turmeric

2 tsp

Cumin seeds

150 g

0% fat greek style yogurt, fat

2 tbsp

water