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Serves 2

Preparation Time – 10 mins

Cooking Time – 20 mins



  1. Preheat your oven to 200c/Position Upper Middle Shelf
  2. Get a shallow, oven proof pan. Add the onion, yellow pepper, 2 tbsp extra virgin olive oil and the water. Cover the pan. Sweat over a high heat, stirring occasionally for 8 minutes until soft. Add the tinned tomatoes, bring to the boil, then lower the heat. Simmer for 5 minutes. Add the lentils, bring back to the boil. Season to taste with salt, sugar to balance the acidity of the tomatoes and as much chilli powder as you like.
  3. Break the eggs into the sauce, then pop the pan into the oven for 6-7 minutes for eggs that are just set.
  4. Cut the avocado into chunks. Put the chunks into a shallow bowl, gently mix them with a pinch of salt, the chives, Roquito Pearls® and 1 tbsp extra virgin olive oil.
  5. Once the eggs are cooked, scatter the avocado mixture over the top. Serve straight from the pan.