Lentil tajine with poached eggs
1 cup red lentils
1-2 cloves of garlic
1 cup finely chopped cabbage
1 teaspoon dried shallots, oregano and leeks (or fresh)
½ teaspoon garam masala and sumac
½ teaspoon cinnamon
1-2 fresh sage leaves
2 sprigs fresh thyme
Sea salt and olive oil
4 fresh eggs
Rinse the lentils and place in a saucepan. Add minced garlic, finely chopped carrot and cabbage. Pour boiling water (about 2 cups) and heat to the boil. When boiling resumes, add the spices and 20-30 ml of olive oil. Cover and simmer gently for about 30 minutes. Keep an eye on the level of water. If necessary, add some more boiling water. The thickness of the tagine should be like a stew.
Towards the end of cooking, intensify the heat and broke the eggs in the tajine (close to the surface). Count further 7-10 minutes of cooking.
Let the tajine rest a little before serving. It is delicious even lukewarm.