Persian Baked Eggs w/ Lentils

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SERVES FOUR
PREP TIME: 10 MINS
COOK TIME: 20 MINS

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Ingredients

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2 TSP OLIVE OIL

1 BROWN ONION, DICE

3 GARLIC CLOVES, MINCED

1 CARROT, GRATED

1 ZUCCHINI, GRATED

2 TBSP MOROCCAN SEASONING

400G CAN LENTIL, RINSED, DRAINED

400G DICED TOMATOES

3/4 CUP WATER

2 TBSP PULLED MINT LEAVES

1 CUP SPINACH

4 EGGS

TO SERVE

1 TBSP DUKKAH

TORN CORIANDER LEAVES

CRUMBLED GOATS FETA ** OPTIONAL

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Utensils

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OVENPROOF FRYING PAN

SHARP KNIVES

GARLIC MINCER

SIEVE OR STRAINER

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Method

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1. PREHEAT OVEN TO 200C. DRIZZLE OLIVE OIL IN OVENPROOF FRYING PAN OVER MEDIUM HEAT. ADD GARLIC AND ONION FOR A MINUTE OR SO BEFORE ADDING CARROT AND ZUCCHINI. COOK, STIRRING REGULARLY FOR 5 MINS OR UNTIL ONION SOFTENS. ADD SEASONING - MIXING TOGETHER UNTIL AROMATIC

2. ADD LENTILS, TOMATO AND 3/4 CUP WATER. COOK FOR 2-3 MINS OR UNTIL MIX COMES TO A SIMMER. STIR THROUGH SPINACH AND MINT

3. 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, TORN CORIANDER LEAVES AND FETA IF YOU LIKE - ENJOY !

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