Persian Baked Eggs with Lentils
This recipe is so easy and quick to make. I just love it!


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


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