Baked Eggs with Lentils and Spinach

Make baked eggs with lentils and spinach, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
2 large, about 110 g Egg
150 g Cooked lentils (A pouch or a tin, drained. Brown or green ones hold their shape; red ones go to mush, which is also fine here. Cooked weight, green or brown. A pouch is already this.)
150 g Passata
80 g Spinach
1 tsp (5 g) Olive oil
1 clove, about 3 g Garlic
Half a teaspoon Ground cumin
A pinch Chilli flakes
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Heat the oven to 190°C. Warm the oil in a small ovenproof pan, fry the garlic, cumin and chilli flakes for thirty seconds, then add the passata and lentils and simmer for five minutes until thick.
2. Stir in the spinach until it wilts and season.
3. Make two hollows, crack in the eggs and bake for ten to twelve minutes until the whites are set. Eat from the pan.

Contains eggs.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/baked-eggs-lentils-spinach

AI-generated images illustrating the recipe.

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