This fragrant, warming dish of baked eggs and lentils is the perfect cutlery free dinner. We like our pita breads to be super crunchy, but if you like yours to be a little softer and sop up all the flavour, that’s ok too!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Moroccan spice mix
baby spinach leaves
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, finely chop the brown onion, carrot, and green capsicum. Drain and rinse the lentils, and wash the baby spinach leaves.
Heat the olive oil in a large ovenproof frying pan over a medium-high heat. Add the brown onion, carrot and green capsicum and cook, stirring, for 5 minutes, or until the onion softens. Add the Moroccan spice mix and cook for 1 minute, or until fragrant. Add in the lentils, diced tomatoes and water and stir. Reduce the heat to a simmer for 5 minutes, or until the mixture reduces slightly. Stir in the baby spinach leaves for 1 minute, or until wilted. Tip: If you don’t have an ovenproof frying pan, transfer the mixture to a baking dish before the next step.
With a spoon make two small wells in the sauce and add one of the eggs into each. Bake in the oven for 10 minutes, or until the eggs are cooked to your liking. (Caution: the pan handle will be very hot). Tip: Crack each egg into a mug or small bowl individually and then gently pour into the sauce, this ensures any shells or bad eggs are kept separate from the sauce.
Meanwhile heat a griddle pan on a high heat. Drizzle the pita breads with a little olive oil and grill for 1-2 minutes each side or, until crispy and charred.
To serve, divide the Persian baked eggs and pitas between plates. Enjoy!