Persian baked eggs with lentils

Cooking Eggs Persian baked eggs with lentils

Go meat-free and serve up these tasty baked eggs with pistachio dukkah, toasted pita breads and fresh coriander.

Lables: High fibre Low carb Low fat Low kilojoule Low sugar Lower gi Vegetarian Fish free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. Preheat oven to 200C. Spray a large ovenproof frying pan with oil. Heat over medium heat. Add onion, carrot and zucchini. Cook, stirring, for 5 mins or until onion softens. Add seasoning. Cook for 1 min or until aromatic. Add lentils, tomato and 3/4 cup (185ml) water. Cook, stirring, for 3 mins or until mixture comes to a simmer. Stir in spinach.
  2. Make 4 indents in lentil mixture. Crack 1 egg into each indent. Bake for 10 mins or until eggs are cooked to your liking. Sprinkle with dukkah and coriander and serve.

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Olive oil spray
1 brown onion, finely chopped
1 carrot, peeled, finely chopped
1 zucchini, finely chopped
3 tsp Moroccan seasoning
400g can lentils, rinsed, drained
400g can diced tomatoes
120g pkt Coles Brand Australian Baby Spinach
4 Coles Brand Australian Free Range Eggs
1 tbsp pistachio dukkah
Coriander leaves, to serve

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Eggs
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