![Persian Baked Eggs with Lentils](https://909c0d3efc63d4674cb4-62e8289cb2b35d2d929ba8c1b8f1d0d0.ssl.cf1.rackcdn.com/4883-60f90d5f5e8ba.jpg)
This recipe is so easy and quick to make. I just love it!
![](https://5ab71e5155e5b144d879-c1624e84cf4666389398608a95f63e1d.ssl.cf1.rackcdn.com/4883/60ecfe757541b.png)
INGREDIENTS
- 1 medium Chopped Brown Onion
- 1 medium Chopped Carrot
- 1 medium Chopped Zucchini
- 3 teaspoons Moroccan Seasoning400 grams Canned Lentils, rinsed and drained
- 400 grams Diced Tomatoes
- 120 grams Baby Spinach4 large Eggs
INSTRUCTIONS
- Preheat oven to 200C.
- Lightly grease an ovenproof frying pan.
- 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 185 ml water, cook, stirring, for 3 mins or until mixture comes to a simmer. Stir in spinach.
- 7 Make 4 indents in lentil mixture and crack 1 egg into each indent.
- 8 Bake for 10 mins or until eggs are cooked to your liking.
- 9 Sprinkle with dukkah and coriander and serve
Optional ingredient:
You can serve with pistachio dukkah and fresh coriander
You can serve with pistachio dukkah and fresh coriander
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