150g Tenderstem broccoli, cut into 4cm lengths
2 tsp olive or vegetable oil
2 onions, finely chopped
2 cloves garlic, crushed
1½ tsp cumin seeds
¼ tsp chilli flakes
½ tsp ground turmeric
400g can Geo Organic Black Beluga Lentils
½ x 28g pack coriander, chopped
2 British Blacktail Large Free Range Eggs
1. Preheat the oven to 200ºC, gas mark 6. Cook the broccoli stalks in boiling water for 2 minutes, then add the florets and cook for another minute. Drain.
2. Heat the oil in a flameproof casserole or shallow pan and gently fry the onions for 7-8 minutes until softened and lightly browned. Add the garlic, cumin, chilli and turmeric and cook for another 2 minutes. Stir in the lentils, broccoli, buttermilk and coriander, then cook gently for 2 minutes.
3. Make two dips in the mixture and break an egg into each. Bake in the oven for 12-15 minutes or until the eggs are lightly set.
Cook’s tipUse the remaining buttermilk to replace some of the milk in scones and soda bread, or add to a spicy veg soup. You could also try this recipe with full-fat Greek or natural yogurt. Alternatively, you can make your own buttermilk by adding lemon juice to fresh milk, then letting it stand for 5 minutes until slightly thickened, before using.