Persian Eggs

Hey guys, been a while! Hope all is well with you.

We’ve got a banging recipe for you upon our return, divine Persian Eggs.

And hot damn is the combination of eggs and lentils dreamy. You need this in your life!

25 mins | serves 2 | dead simple 


1 leek 
1 onion 
2 cloves garlic, finely sliced  
400g tin green lentils, drained and rinsed 
2 tsp cumin seeds 
1 tsp turmeric 
400g tin chopped tomatoes 
150g baby leaf spinach, washed and roughly chopped if you prefer
4 free-range eggs, cracked into a cup ready to tip in 

150g greek yoghurt 
salt and pepper 
coriander to serve


Trim, halve lengthways, thoroughly wash and finely dice the leek. Peel and finely chop the onion.

Get a large frying pan nice and hot over a medium heat and throw the onions and leeks in with 2 tbsp water. Season, lightly on the salt at this stage. Cook for around 5mins until the veg is softened a bit, adding a splash more water if it needs it.

Chuck the garlic, cumin seeds and turmeric in the pan, give it a stir about and cook for 1min so that the aromas release.

Tip the lentils and tomatoes into the pan, half fill the tomato can with hot water, slosh it round and add that too.

Give everything a goodly stir, pop a lid on a simmer for 10-15mins until it has thickened a little.

With the eggs going in later, you definitely want to cover the pan so the sauce it still liquid enough the poach the eggs.

Add the spinach, giving it a stir so it works its way into the sauce.

Make the first of four wells in the sauce and tip an egg in, repeat this action 3 times, working quickly and carefully. Put the lid back on a cook for 3-5 mins til the whites are cooked and the yolks set to your liking.

Serve with the yoghurt and maybe some bread, it doesn’t need much, not even the bread!

Dreamy creamy lentils. Love, Charlie x


Cooking notes: if you’re egg whites aren’t setting fast enough and you fear you’ll lose your running yolks if they cook much longer, carefully spoon small amounts of boiling water from the kettle over just the whites. This speeds up their setting and the water will be absorbed into the sauce.


Source: Well, Persia presumably, but we followed the Able and Cole recipe.

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