Sephardic Cumin-Cinnamon Eggs over Warm Lentils with Wilted Spinach

Instructions

1. 01

   Heat 1 teaspoon of the olive oil in a small (8-inch) skillet over medium heat. Add the garlic, cumin, paprika, and cinnamon. Sizzle for 30 seconds until fragrant — keep the heat moderate so the spices don't burn.

2. 02

   Add the lentils and a pinch of salt. Toss for 2 minutes until warmed through and coated in the spice oil. Add the chopped sun-dried tomato and stir.

3. 03

   Push the lentils to one side of the pan. Add the spinach to the empty space and toss for 60 seconds until just wilted. Combine spinach and lentils, then slide everything onto a plate, leaving the pan on the heat.

4. 04

   Add the remaining teaspoon of olive oil to the pan. Crack in the eggs and reduce heat to medium-low. Cook 3 minutes for runny yolks — spoon a little of the oil over the whites if the tops set slowly.

5. 05

   Slide the eggs over the lentil-spinach base. Toast the pumpkin seeds in the empty pan for 60 seconds.

6. 06

   Scatter the toasted pumpkin seeds and parsley over the dish. Finish with the lemon juice, a pinch of salt, and black pepper.