- Spicy Lentil Baked Eggs -
Lets start off your weekend brunch with something more unique than scrambled eggs. Baked eggs is definitely the next level and it’s so easy to make. I love packing in a ton of fiber, protein, and vegetables into my meals and lentil is the perfect ingredient. And spiciness is the perfect spice for this weekend brunch.
Recipe:
Makes 2 Servings
Ingredients
100g of dry pearl couscous
1 canned lentils (about 240g of lentils when drained)
1 canned tomato sauce
1 onion
1 carrot
4 eggs
Mushrooms (about 4)
Garlic
Fresh Chili
Cayenne pepper
Spring onion
Cook the pearl couscous; pour the pearl couscous into 200ml of water, when it starts boiling, turn the heat down and cover with the lid until all the water is gone, about 15-20mins. When all the water is gone, turn the heat off and cook for an additional 5 minutes.
Preheat the oven to 200C.
Dice the garlic, onion, fresh chili, spring onion, mushrooms and carrot.
Fry the garlic, onion, and fresh chili together. Then add the carrot and tomato sauce. Season with salt, black pepper, and cayenne pepper.
When the carrots are almost soft, add the mushrooms and lentils into the pan. Then add the cooked couscous to the pan and mix well.
Using either a pan with an oven safe handle or a round tin, place the couscous, lentil and tomato sauce mixture at the bottom of the tin, fill about ¾ full. Crack 2 eggs on top.
Bake in the oven for about 15-20mins depending on the thickness of your tin/pan. The egg yolk should be slightly runny still.
Enjoy with a side of bread