Mexican baked eggs with tomatoes and lentils

Ingredients

Serves (1) Serves (2) — default Serves (4) Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• spray oil
  
• 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)

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Instructions

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1. 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.
2. 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.
3. 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.
4. Serve eggs garnished with coriander, black pepper and hot sauce, if using, with bread on side.

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!

Nutrition info (per serve)

Calories 480 cal

Kilojoules 2010 kJ

Total fat 15 g

Saturated fat 3 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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