Persian Baked Lentil Eggs

on
  • Olive oil spray
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 1 zucchini, finely chopped
  • 3 teaspoons Moroccan seasoning
  • 400g can lentils, rinsed, drained
  • 400g can diced tomatoes
  • 150g  Baby Spinach
  • 4  Free Range Eggs
  • 1 tablespoon pistachio dukkah
  • Coriander leaves, to serve

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.

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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s