Signing you in…

Baked Eggs With Lentils And Spinach

Baked Eggs With Lentils And Spinach prepared dish

This hearty dish features baked eggs nestled in a flavorful bed of lentils and spinach. It's a nutritious and satisfying meal perfect for any time of day.

This recipe is mediterranean style, breakfast, scaled for 4 servings, with 15 min prep and 30 min cook.

Prep: 15 min · Cook: 30 min · Total: 45 min · Serves: 4

Quick cooking notes

  • Core ingredients include green lentils, vegetable broth, black pepper, onion.
  • Follow all 10 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 1 cup green lentils (rinsed)
  • 2 cups vegetable broth
  • 1 tsp black pepper
  • 1 medium onion (diced)
  • 2 cups spinach (chopped)
  • 2 cloves garlic (minced)
  • 1 tsp salt
  • 4 eggs
  • 1 cup feta cheese (crumbled)
  • 2 tbsp olive oil

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a medium saucepan, heat the olive oil over medium heat and sauté the diced onion until translucent.
  3. Add the minced garlic and chopped spinach, cooking until the spinach wilts.
  4. Stir in the rinsed lentils and vegetable broth, bringing the mixture to a boil.
  5. Reduce the heat and let it simmer for about 20 minutes, or until the lentils are tender.
  6. Season the mixture with salt and black pepper, then transfer it to a greased baking dish.
  7. Make four small wells in the lentil mixture and crack an egg into each well.
  8. Sprinkle crumbled feta cheese over the top.
  9. Bake in the preheated oven for 15-20 minutes, or until the eggs are set to your liking.
  10. Serve warm and enjoy your baked eggs with lentils and spinach.

Nutrition (per serving)

  • Calories: 350
  • Protein: 22 g
  • Fat: 18 g
  • Carbohydrates: 30 g
  • Fiber: 10 g
  • Sugar: 2 g
  • Sodium: 600 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

Related recipes by cuisine or ingredients