Serves: 4

Prep time: 10 mins

Cook time: 20 mins

Ingredients

• Olive oil
• 1 brown onion, finely chopped
• 1 carrot, peeled, finely chopped
• 1 zucchini, finely chopped
• 3 tsp Moroccan seasoning
• 400g can lentils, rinsed, drained
• 400g can diced tomatoes
• 120g  Australian Baby Spinach
• 4 Free Range Eggs
• 1 tbsp pistachio dukkha
• Coriander leaves, to serve

Method

1. Preheat oven to 200C.
2. Preheat an ovenproof frying pan with oil over medium heat.
3. Add onion, carrot and zucchini and cook for 5 mins or until onion softens.
4. Add seasoning and cook for another minute.
5. Add lentils, tomato and 3/4 cup (185ml) water and cook for 3 mins or until mixture come to a simmer and then stir in spinach.
6. Make 4 indents in lentil mixture and crack 1 egg into each indent.
7. Bake for 10 mins or until eggs are cooked to your liking.
8. Sprinkle with dukkha and coriander and serve.

Image and full recipe source: Taste Australia