Green Curry Lentils With Crispy Fried Eggs

Thinly slice the garlic and roughly dice the onions. Strip the spring greens from the stems and finely slice them. Pick the basil leaves from the stems and finely halve, deseed, and slice the chilli.

Take a large, lidded frying pan and add 4-5 tbsp of olive oil. Add the garlic and onions and cook over a high heat for 2-3 mins. Add the curry paste and cook for a couple of mins.

Drain the lentils and toss into the pan, cooking on a high heat for 1-2 mins. Add the coconut milk and bring to a boil. Toss in the peas and spring greens, season generously, and drizzle with a little more oil and the sherry vinegar.

While it's bubbling away, heat 2 tbsp of olive oil in a frying pan over a medium heat. Crack in the eggs and let them sizzle away, basting with oil occasionally until the edges are crispy. Once cooked, remove from the pan drain on kitchen paper.

Serve the lentils in warm bowls and top with the crispy egg, sliced chilli, and basil.