Name: Persian baked eggs with lentils
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Cuisine: holiday
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 Baby Spinach; 4 Free Range Eggs; 20.00 ml pistachio dukkah; Coriander leaves, to serve

Persian baked eggs with lentils

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Delicious meat-free baked eggs topped with pistachio dukkah, served with toasted pita bread and fresh coriander.

Ingredients:

1 carrot, peeled, finely chopped
1 zucchini, finely chopped
3 tsp Moroccan seasoning
400g can lentils, rinsed, drained
400g can diced tomatoes
120g pkt Baby Spinach
4 Free Range Eggs
20.00 ml pistachio dukkah
Coriander leaves, to serve

Instructions:

Preheat your oven to 200C. Grease a large ovenproof frying pan with oil and heat over medium heat. Cook onions, carrots, and zucchini for 5 minutes until onions soften. Add seasoning and cook for 1 minute until fragrant. Stir in lentils, tomatoes, and 3/4 cup (185ml) of water, then simmer for 3 minutes until the mixture thickens. Gently fold in the spinach.
Create 4 wells in the lentil mixture. Crack 1 egg into each well. Bake for 10 minutes, or until eggs reach your desired doneness. Top with dukkah and fresh coriander before serving.

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