The breakfast edit 162

Baked Eggs with Lentils and Spinach

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

1 serving · 9 ingredients · 3 steps

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Baked Eggs with Lentils and Spinach, plated and ready to serve. — The finished recipe. Baked Eggs with Lentils and Spinach

Ingredients 1 to 6 for baked eggs with lentils and spinach arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 9 for baked eggs with lentils and spinach arranged separately on a dark worktop. — Ingredients 7 to 9. Half a teaspoon Ground cumin. A pinch Chilli flakes. To taste Salt

Baked Eggs with Lentils and Spinach, preparation step 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. — Step 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.

Baked Eggs with Lentils and Spinach, preparation step 2: Stir in the spinach until it wilts and season. — Step 2. Stir in the spinach until it wilts and season.

The finished baked eggs with lentils and spinach. — Step 3. Make two hollows, crack in the eggs and bake for ten to twelve minutes until the whites are set. Eat from the pan.

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