• 1 tablespoon olive oil
  • 4 spring onions, sliced
  • 150g frozen peas, defrosted
  • 150g frozen edamame beans, defrosted
  • 1 teaspoon ground cumin
  • 1 green chilli, deseeded and finely chopped
  • 50g California walnuts, roughly chopped
  • 400g can lentils
  • ½ x 25g pack coriander, chopped
  • 4 medium eggs


  1. Preheat the oven to 200°C.
  2. Heat the oil in a large ovenproof frying pan and fry the spring onions, peas and beans for 3 minutes, add the cumin, chilli, walnuts and the lentils with the juice from the can, cook for a further 3 minutes. Stir in half the coriander and season.
  3. Make 4 hollows in the vegetables and crack an egg into each, place the pan in the oven for 7-8 minutes or until the egg white has just set. Seve sprinkled with remaining coriander and extra chopped walnuts, if liked.

Cooks tip:

When in season, try replacing 50g each of the peas and beans with 100g asparagus tip, cut into 3cm pieces. Serve with a drizzle of chilli sauce and crusty bread.