Mexican baked eggs with tomatoes and lentils

Serves: 2
Time to make: 35 mins

Total cost: $ 12.50 / $ 6.25 per serve

(at time of publication)

Mexican baked eggs with tomatoes and lentils

Ingredients
Nutrition Info.(per serve)

oil spray
2 spring onions, chopped
1 clove garlic, finely chopped
1 red capsicum, diced
2 teaspoons Mexican spice mix
400g can cherry tomatoes
390g can lentils, drained and rinsed
2 cups roughly chopped spinach
4 size 6 eggs
fresh coriandercilantroX, to garnish
freshly ground black pepper, to garnish
Tabasco or other hot sauce, to serve (optional)
2 slices toasted wholegrain bread (optional)

Nutrition Info

Kilojoules 2010kJ
Calories 480cal
Protein 31g
Total fat 15g
Saturated fat 3g
Carbohydrates 50g
Sugars 16g
Dietary fibre 13g
Sodium 790mg
Calcium 230mg
Iron 9.5mg

Instructions

Preheat oven to 180°C. Spray an ovenproof pan with oil and set over a medium-high heat. Add spring onions, garlic and capsicum and cook, stirring, for 5 minutes.
Add spice mix and cook a further 1 minute. Add cherry tomatoes and lentils. Stir to combine, and bring to a simmer. Cook for 2 minutes. Remove from heat.
Using a spoon, make four holes in tomato mixture. Carefully crack one egg into each hole. Place pan into the oven and bake for 15 minutes, or until eggs are cooked.
Serve eggs garnished with coriander, black pepper and hot sauce, if using, with bread on side.

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Variations

Make it gluten free: Check Mexican spice mix and hot sauce are gluten free and use gluten-free bread.

HFG tip

This recipe is from our Vegetarian weeknight meal planner feature – everything you need for four nights of delicious, nutritionist-approved meat-free meals for two, for under $67. Just grab the shopping list and get dinner done!

Photographer: Melanie Jenkins

First published: Oct 2017