Persian baked eggs with lentils

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

Recipe «Persian baked eggs with lentils» presented in category Recipes / Eggs, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.