PERSIAN BAKED EGGS WITH LENTILS


COOKBOOK: Coles Mag - August 2016

RATE: ❤️❤️❤️👌🏻👌🏻👌🏻💲💲

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

Enjoy!

RECIPE

Serves 6

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.

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