I didn’t measure perfectly for this recipe but here’s approximately what I did. Thankfully it’s pretty forgiving 🙂 .
2 tbsp olive oil
1 clove garlic, minced
1 can crushed tomatoes ~60 grams frozen spinach (the one I buy comes in little “nuggets”, I used 2 of them)
1 squirt sriracha hot sauce
1 tbsp chopped sundried tomatoes
1 can lentils, drained
Salt and freshly ground pepper
1 tbsp olive tapenade (optional)
2 tbsp capers
10 green manzanilla olives, sliced
5-6 eggs
Handful fresh basil, chopped
Zaatar
Tahini to drizzle .
Sauté garlic in oil over medium heat in a pan with a tightly fitting lid. Pour in can of tomatoes and frozen spinach and let cook until spinach has thawed, mixing around to ensure that bottom of the pan doesn’t burn. Next add sundried tomatoes, lentils, sriracha, salt, pepper and some of the fresh basil. Gently mix.
Make little wells in the tomato mixture and add an egg to each one. Top with olives and capers. Cover and allow eggs to cook (I waited until the white was white). Uncover and top with remained basil, Zaatar, olive tapenade (if desired) and a drizzle of tahini
Erin Eats 