Make these Persian baked eggs for a meat-free meal to impress. Ready in two easy steps, it's full of punchy flavours that will leave your mouth watering.
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes
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 Coles Australian Baby Spinach
4 Coles Australian Free Range Eggs
1 tbs pistachio dukkah
Coriander leaves, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. 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 ¾ 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.
