PERSIAN BAKED EGGS WITH LENTILS
COOKBOOK: Coles Mag - August 2016
It’s nice to go on a health kick from time to time!
Here is one that did just that. Lentils, eggs and a whole lot of vegetables in one dish would keep any vegetarian very happy!
Serve it with a side bowl of spinach or better still, add the spinach to the mixture and you have yourself a very satisfying meal
2 tablespoon of olive oil
1 large brown onion, diced
2 carrots, peeled and diced
2 zucchinis , peeled and diced
1 handful of parsley, chopped
3 tablespoons moroccan seasoning
420g brown lentils, canned, rinsed & drained
420g can diced tomatoes
6 large eggs
2 tablespoons of pistachio, chopped roughly
Pre heat oven to 200C
Heat olive oil in deep frying pan. Fry the onions until soft, approx 5mins.
Add carrots, zucchini. Cook for 3mins. Add lentils, tomatoes, parsley. moroccan seasoning. Simmer for 2-3 minutes. Add pistachios and take off heat after a minute.
Place mixture in oven proof dish.
Make 6 indents in the mixture and break an egg in each.
Bake in 180C oven for approx 10mins or until egg has set.
Sprinkle with chopped parsley.
Serve with a plate of spinach.