Egyptian Spiced Lentil and Egg Skillet

Heat olive oil in a medium skillet over medium heat.

Add rinsed lentils, vegetable broth, cumin, coriander, turmeric, salt, and pepper to the skillet. Stir to combine.

Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15-18 minutes, or until lentils are tender and most of the liquid has been absorbed.

Once lentils are cooked, create two small wells in the lentil mixture using the back of a spoon.

Carefully crack one egg into each well. Cover the skillet and cook for 4-6 minutes, or until the egg whites are set and the yolks are still slightly runny (or cooked to your preference).

Remove the skillet from heat. Garnish with fresh chopped parsley and serve immediately.