Spicy baked eggs
Time to make: 35 mins
(at time of publication)
Nutrition Info.(per serve)
- 1/2 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
Total fat 12.7g
Saturated fat 2.9g
Dietary fibre 2.8g
1 Cook the lentils in plenty of boiling water for 10 minutes. Preheat the oven to 190ÂºC.
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.
Make it gluten free: Use gluten-free pesto and canned tomatoes.