Baked Eggs with Lentils and Spinach
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Lentils are what make this a full breakfast rather than a starter. They are 41 g of carbohydrate and 13 g of the 32 g of protein.
The sauce should be thick enough that a hollow stays open. If it closes over, cook it down for another couple of minutes before the eggs go in.

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