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Breakfast recipe

Tomato Lentil Baked Eggs with Spinach and Coriander

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A filling vegetarian breakfast pan with red lentils, tomatoes, spinach, gently set eggs, coriander, and lemon.

Start planningStart cookingIngredients
35 min430 kcal4 base servingsBreakfastVegetarianGluten FreeOne Pan
ContainsEgg
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Recipe and nutrition estimates

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Focus ingredients: red lentils, eggs, chopped tomatoes, spinach

Dietary fit: Vegetarian, Gluten-free, Dairy-free, Lower Sugar

Serving tip: For younger children, cook the eggs for the full 7 minutes so the yolks are firmer.

Tomato Lentil Baked Eggs with Spinach and Coriander plated and ready to serve.

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Ingredients

What you need

  • 200g red lentils
  • 8 eggs
  • 2 tins chopped tomatoes
  • 120g spinach
  • 1 red pepper
  • 1 onion
  • 2 cloves garlic
  • 1 lemon
  • 15g fresh coriander
  • 1 tbsp olive oil
  • 1 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/2 tsp black pepper

You'll also need

wide lidded frying pan, knife, chopping board, sieve, wooden spoon

Method

Step by step

Up to 8 clear steps
  1. Tomato Lentil Baked Eggs with Spinach and Coriander cooking step 1: Prepare the vegetables.
    Step 1

    Prepare the vegetables

    Finely chop the onion, dice the red pepper, crush the garlic, rinse the red lentils in a sieve until the water runs mostly clear, roughly chop the coriander, and cut the lemon into wedges.

    10 min
  2. Tomato Lentil Baked Eggs with Spinach and Coriander cooking step 2: Build the tomato base.
    Step 2

    Build the tomato base

    Heat 1 tablespoon olive oil in a wide lidded frying pan over a medium heat. Add the onion and red pepper with a pinch of salt, then cook for 6 minutes until softened before stirring in the garlic, cumin, ground coriander, turmeric, and black pepper for 1 minute.

    7 min
  3. Tomato Lentil Baked Eggs with Spinach and Coriander cooking step 3: Simmer the lentils.
    Step 3

    Simmer the lentils

    Add the red lentils, chopped tomatoes, and 400ml water. Bring to a simmer, cover, and cook over a medium-low heat for 14 to 16 minutes, stirring twice, until the lentils are soft and the sauce is thick enough to hold shallow wells.

    16 min
  4. Tomato Lentil Baked Eggs with Spinach and Coriander cooking step 4: Set the eggs.
    Step 4

    Set the eggs

    Stir in the spinach until just wilted. Make 8 small wells, crack an egg into each one, cover the pan, and cook for 5 to 7 minutes until the whites are set and the yolks are still soft, or a little longer for firmer yolks.

    8 min
  5. Tomato Lentil Baked Eggs with Spinach and Coriander cooking step 5: Finish with coriander.
    Step 5

    Finish with coriander

    Squeeze over a little lemon juice, scatter with coriander, and spoon the lentil baked eggs into shallow bowls. Serve with extra lemon wedges for brightness at the table.

    3 min