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Preheat the oven to 200 degrees Celsius.
Chop the onion and minced garlic, and the pepper into small cubes.
Using a blender, turn half of the amount of spinach into cream, along with cream cheese, water in which the lentils, concentrated cube, salt and pepper were preserved. Add water if needed.
Heat a little olive oil in a pan and sauté the onion, garlic and pepper for 3 minutes over medium heat to high. Halfway through, add the cumin. Add the sauce obtained previously, the spinach left broken into small pieces and the lentils. Stir frequently until the spinach has softened.
Using a spoon, form 4 egg nests among the spinach. Place one egg in each and sprinkle with salt and pepper. Crush half the amount of Feta cheese on top, cover with a lid and leave for 8-10 minutes depending on how cooked you want the egg to be.
Place the sticks on a tray, side by side and bake for 3-4 minutes in the oven until crispy.
Serve with crispy sticks, the rest of Feta cheese and chilli flakes.