Persian Baked Eggs with Lentils & Spinach

Serves 4

Time 25 minutes

Ingredients

2 tbsp extra virgin olive oil

1 red onion, diced

1 red capsicum, diced

1 fresh red chilli, sliced

3 garlic cloves, finely chopped

1 tsp ground cumin

2 tsp paprika

4 x tomatoes, diced or 1 can tomatoes

1 tbsp tomato paste

1 can lentils, drained & rinsed

Fresh black pepper

120g baby spinach

8 eggs

To Serve

120g feta

Dukkah 

1 tbsp coriander, chopped

Toasted wholemeal sourdough (optional)

Method

Preheat the oven to 180°C.

Heat the extra virgin olive oil in a frying pan over moderate heat. Add the onion, capsicum, chilli, garlic, and sauté for 3-4 minutes until the onion is translucent. 

Add the cumin, paprika, tomatoes and tomato paste. Simmer for about 10 minutes. Add the beans and fold through the spinach. 

Divide the sauce between 4 oven-proof individual baking dishes. Crack 2 eggs onto the top of each dish. Bake for 10-15 minutes, or until the eggs are set to your liking.

Crumble the feta over the top of each dish, sprinkle over some dukkah and scatter with fresh coriander. Serve immediately with toasted wholemeal sourdough (optional).