Description
- Using a deep pan, sauté onion, garlic and ginger in canola oil until tender and lightly coloured.
- Remove from the heat and stir through the spices.
- When the spices become aromatic, place pan back on the heat. Add the drained lentils, water and tomatoes.
- Simmer to develop the flavours. When almost ready, crack the eggs on top of the lentil mix and cook in a 200C pre-heated oven.
- Cook the sausages and add to pan.
- Serve at the table in the pan garnished with yoghurt and coriander.
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