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Persian baked eggs with lentils

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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.

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes
Persian baked eggs with lentils

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

  1. 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.
  2. 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.