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Heat the oil in a large, deep frying pan over a medium heat and fry the onions for 10 mins, stirring occasionally, until softened. Stir in the garlic and paprika, then the passata and stock. Add the lentils and spinach. Bring to the boil, cover, then reduce the heat and simmer for 25-35 mins until the lentils are tender.
Stir in the beans along with the liquid from the can, then add the basil and tomatoes. Make four gaps in the mixture using a spoon, and crack one egg into each. Cover and cook over a low heat for 5 mins until the eggs are just set.
Serve half the lentil mixture with the four cooked eggs. Leave the remaining lentil mixture to cool completely, then keep chilled for up to three days. To serve, reheat in a smaller pan with a splash of water, then cook the remaining eggs as you did in step two, above.
This recipe is part of our free 7-day healthy diet plan. To access the full meal plan, click here.
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