I woke up craving eggs and I was contemplating going out to get brunch from one of the many local cafés around – but then I realised I can’t really afford that luxury. Today I’m going to be spending big … I’m going to buy a nice, big couch and that means I probably should cut back on other expenses. I had two eggs in my fridge but they were a few weeks old … still good, but not amazingly fresh. I also had a can of lentils and so I decided to make baked eggs.
Also – if you want an egg-less soup version of this, check out my recipe for spiced lentil soup.
Serves 2
Prep time 10 mins
Cook time 10-15 mins
Ingredients
1 tbsp olive oil
1 small onion, chopped finely
2 garlic cloves, crushed
1 tomato, diced
1 tsp tumeric powder
1 tsp cumin powder
1 tsp cayenne pepper
1 bay leaf
50ml water
400g can of lentils
4 eggs
Preheat the oven to 200C. You will need cast iron pans that are able to be put in the oven.
Sauté the onion and garlic until they are soft in a saucepan (or straight on to a cast iron pan).
Then add the tomatoes, water, tumeric powder, cumin powder, cayenne pepper, and bay leaf.
Add the lentils and let it simmer until the flavours infuse and the mixture thickens a little. Remove the bay leaf or else there will be a part of your baked eggs that will have overly flavoured and could be a bit bitter.
Make little wells for the eggs and break them in to the mixture carefully so it doesn’t break the yolk.
Cover and bake for 10-15 minutes, depending on how runny you want the yolk to be. I put mine in for 15-20 minutes because I wanted the yolk to be cooked through as I didn’t think my eggs were super fresh.