

Spicy baked eggs
Ingredients
- ½ cup red lentils
- 1 tablespoon oil
- 1 red or white onion, finely chopped
- 1 red capsicum, deseeded and diced
- 2 tablespoons sun-dried tomato pesto
- chilli powder for sprinkling
- 400g can diced tomatoes with herbs
- 4 x size 7 eggs
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Instructions
1 Cook the lentils in plenty of boiling water for 10 minutes. Preheat the oven to 190ºC.
2 Heat the oil in a pan and cook the onion until softened. Add the capsicum and cook for a further 2 minutes. Add the pesto and chilli powder and cook for a few minutes. Add the tomatoes and lentils and heat through.
3 Divide the mixture between four ovenproof dishes. Make a slight hollow in the base of each dish and break the egg into the middle. Use a fork to fluff up the edges and enclose the egg a little. Bake for 15-20 minutes.
Variations
Make it gluten free: Use gluten-free pesto and canned tomatoes.
Nutrition Info (per serve)
-
Calories 203 cal
-
Kilojoules 850 kJ
-
Protein 10.3 g
-
Total fat 12.7 g
-
Saturated fat 2.9 g
-
Carbohydrates 11.5 g
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Sugar 7.5 g
-
Dietary fibre 2.8 g
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Sodium 330 mg
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Calcium 95 mg
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Iron 3.6 mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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