Afghani eggs with fragrant lentils and pita
It
may not look all that flash – a mangle of red, with the eggs
setting in the hot tomato and capsicum sauce – but the flavours are
robust, wonderful and worth getting out of bed for... or getting out
of bed to make, if you’re the cook of the house.
Ingredients
- 1 tbspolive oil
- 1small red onion, peeled, finely chopped
- 1small red capsicum, halved, sliced
- ½ tspcumin seeds
- 400 g(about 2 large) tomatoes, finely chopped
- 1 tbspdried mint
- 2eggs, lightly whisked
- warm pita bread, to serve
Garlicky lentils
- 1 tbspolive oil
- 2garlic cloves, crushed
- 1small celery stalk, finely chopped
- 1long red chilli, finely chopped
- 200 g(1 cup) green lentils
- 1cinnamon quill
