Updated Jan 30, 2020Chatelaine
- HEAT a large 12-in. frying pan over medium. Add oil, then onion and garlic. Cook until softened, about 3 min. Stir in cumin and cook 1 min.
- ADD lentils and broth. Season with pepper. Simmer until most of the liquid evaporates, 12 to 15 min.
- STIR in kale and snap peas and cook until kale wilts, 1 min.
- MAKE 4 small wells in the mixture with a spoon. Crack an egg into each well. Cover and simmer until egg whites are set, 4 to 5 min. Sprinkle with feta and parsley. Serve immediately.
Serving tip: If you have harissa seasoning, sprinkle over before serving for a bit of heat.