Chef Ray: Mexican Baked Eggs with Tomatoes and Lentils

This is a delicious recipe that is healthy and easy to make in a hurry.

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Mexican Baked Eggs with Tomatoes and Lentils

This is a delicious recipe that is healthy and easy to make in a hurry.

Cuisine: Mexican

Keyword: Chef Ray, Healthy Cooking, Healthy Eating, Healthy Food, Healthy Food Guide, Healthy Recipe, Healthy Recipes, Mexican Baked Eggs with Tomatoes and Lentils

Servings: 2

Ingredients

• oil spray
• 2  spring onions chopped
• 1 clove garlic finely chopped
• 1  red capsicum diced
• 2 Tbsp Mexican Spice Mix
• 400 g can of cherry tomatoes
• 390 g can of lentils drained and rinsed
• 2 cups spinach leaves roughy chopped
• 4  eggs
• fresh coriander leaves to garnish
• freshly ground black pepper to garnish
• Tabasco or other hot sauce to serve (optional)
• 2 slices toasted wholegrain bread (option)

Instructions

• Preheat oven to 180°C. Spray an overproof pan with oil and set over a medium-high heat. Add spring onions, garlic and capsicum and cook, stirring for 5 minutes.
• Add spice mix and cook a further 1 minute. Add cherry tomatoes and lentils. Stir to combine and bring to a simmer. Cook for 2 minutes. Remove from heat.
• Using a spoon, make four holes in the tomato mixture. Carefully crack one egg into each hole. Place pan into the oven and bake for 15 minutes, or until eggs are cooked.
• Serve eggs garnished with coriander, black pepper and hot sauce, if using, with bread on side.

Notes

From: Unknown Author; It’s On The Table in (Oct 17) Healthy Food Guide

Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.

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