Persian baked eggs with lentils recipe
0:10 Prep 0:20 Cook 4 Servings Capable cooks
Go meat-free and serve up these tasty baked eggs with pistachio dukkah, toasted pita breads and fresh coriander.
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
120g pkt Coles Brand Australian Baby Spinach
4 Coles Brand Australian 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.
Adopted from taste.com.au