Sweet and sour lentil shakshuka

black or green lentils 300g sunflower or rapeseed oil 1 tbsp onions 2, diced red peppers 2, diced garlic 2 cloves, crushed ground cumin and ground coriander 1 tsp of each chopped tomatoes 400g tin or 300g passata tamarind paste 2 tbsp soft light brown sugar 2 tsp full-fat natural yogurt 100g, plus 150g to serve lemon Ω, juiced eggs 4 cumin seeds and coriander seeds 1 tsp of each coriander a handful, chopped naans or chapattis warmed, to serve

• Put the lentils in a large pan and cover with double the amount of cold water. Bring to a boil, reduce the heat and simmer for 10 minutes. Tip into a sieve and drain really well.

• Put the oil into the same pan and cook the onions, peppers and garlic with some seasoning until the onion is soft. Add the ground cumin and ground coriander and fry for 2 minutes, then stir in the drained lentils, tomatoes, tamarind and sugar. Add 300ml of water, cover with a lid and cook gently for 45 minutes. Add the yogurt and cook – uncovered if it’s looking a little watery still – for another 15 minutes until creamy. Stir in the lemon juice and season.

• Heat the oven to 180C/fan 160C/gas 4 and transfer the lentils to a wide ovenproof pan or baking dish about 30cm wide. Make 4 hollows with the back of a spoon and crack an egg into each. Season the eggs, put on a lid or cover with foil and bake for 10-12 minutes or until the eggs are cooked to your liking.

• Meanwhile fry the cumin and coriander seeds for a minute in a frying pan until popping. Loosen the remaining yogurt with enough water to make it drizzle-able.

• When the eggs are done, drizzle them and the lentils with yogurt, and then scatter with the toasted seeds and chopped coriander. Serve with warm breads.

PER SERVING 449 KCALS | FAT 10.2G SATURATES 2G | CARBS 54.4G | SUGARS 17.2G FIBRE 14.1G | PROTEIN 28G | SALT 0.3G