Step 1

Place parsley in mixing bowl and chop 2 sec/speed 7. Transfer to a bowl and set aside.

Step 2

Place 30 g olive oil, shallots and leeks in mixing bowl then chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula then sauté 5 min/120°C/speed 1.

Step 3

Add tinned chopped tomatoes, water, Puy lentils, vegetable stock paste and pepper then cook 20-25 min/100°C//speed 1. Meanwhile, preheat oven to 180°C.

Step 4

Add spinach leaves and mix with spatula. Transfer to a casserole dish. Use spatula to make four holes in the sauce, one for each egg. Break an egg into each hole then bake for 10-15 minutes (180°C) or until eggs are cooked through. Meanwhile, clean mixing bowl.

Step 5

Place goat’s cheese, Greek yoghurt and 20 g olive oil in mixing bowl then mix 10 sec/speed 4.

Step 6

Add reserved chopped parsley and mix well with spatula. Serve baked eggs in tomato and lentils with goat’s cheese sauce.