Chef Ray: Mexican Baked Eggs with Tomatoes and Lentils

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

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

Serves 2

  • oil spray
  • spring onions, chopped
  • 1 clove garlic, finely chopped
  • red capsicum, diced
  • 2 tablespoons Mexican Spice Mix
  • 400g can of cherry tomatoes
  • 390g can of lentils, drained and rinsed
  • 2 cups of roughy chopped spinach leaves
  • 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)
  1. 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.
  2. 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.
  3. 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.
  4. Serve eggs garnished with coriander, black pepper and hot sauce, if using, with bread on side.

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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