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very easy
Prep Time
15 mins
Total Time
12 mins


onion, chopped
garlic cloves, chopped
1 tbsp
fresh ginger, grated
2 tbsp
vegetable oil
30 ml
1 tsp
garam masala
½ tsp
tomatoes, halved, flesh grated
1 can
(14 oz) lentils, rinsed and drained
398 ml
12 cups
baby spinach
300 g
½ cup
feta cheese, crumbled
60 g
Sriracha, to taste
Naan bread, optional


Step 1

In a large non-stick skillet over medium heat, soften the onion, garlic and ginger in the oil for 3 minutes. Add the spices and cook for another 30 seconds, stirring constantly.

Step 2

Add the tomatoes, lentils and half of the spinach. Cover and cook until the spinach is wilted, about 5 minutes.

Step 3

Remove the lid. Add the remaining spinach and continue cooking until wilted. Season with salt and pepper. Mix well.

Step 4

Using a spoon, make 4 wells in the spinach mixture. Crack an egg into each well. Cover and simmer gently for 5 to 6 minutes or until the egg whites are set. Garnish with feta and drizzle with Sriracha. Serve with naan bread, if desired.


To cook this recipe in individual portions, divide the cooked spinach mixture among four small casserole dishes and add an egg to each one. Bake in a 400°F (200°C) oven for 15 minutes or just until the egg whites are cooked.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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