Loaded Toast with Curried Lentils and Fried Egg

Ingredients

• 4 thick wholemeal bread
• 400 g tinned green lentils
• 200 g tinned chopped tomatoes
• 2 tsp mild curry powder
• 2 clove garlic cloves
• 2 tbsp vegetable oil
• 4 eggs
• 15 g fresh coriander

Method

1. 1

   Crush the garlic. Heat 1 tbsp oil in a saucepan, add the garlic and curry powder and cook for 1 minute.

2. 2

   Add the drained lentils and chopped tomatoes. Simmer for 8–10 minutes, stirring, until thickened. Season well.

3. 3

   Heat the remaining oil in a frying pan and fry the eggs sunny-side up.

4. 4

   Toast the bread. Spoon the curried lentils onto each slice, top with a fried egg and scatter with fresh coriander.