Name: Persian baked eggs with lentils
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 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

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0:10 Prep
0:20 Cook
4 Servings
Capable cooks

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

Featured in Vegetarian recipes, Winter recipes

Ingredients

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

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Method

Step 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.
Step 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.