![Persian baked eggs with lentils Persian baked eggs with lentils](http://web.archive.org./web/20170412011210im_/http://img.taste.com.au/OOHt78lg/w720-h480-cfill-q80/taste/2016/11/persian-baked-eggs-with-lentils-108733-1.jpeg)
- 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.
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
Method
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Step 1Preheat 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.
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Step 2Make 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.
Nutrition
1126 kj
Energy
8g
Fat Total
2g
Saturated Fat
10g
Fibre
20g
Protein
364mg
Sodium
9g
Carbs (sugar)
24g
Carbs (total)
All nutrition values are per serve
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