Breakfast recipe

Tomato Lentil Baked Eggs with Spinach and Coriander

Name: Tomato Lentil Baked Eggs with Spinach and Coriander
Prep time: 10 min
Cook time: 24 min
Total time: 34 min
Yield: 4 servings
Ingredients: 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

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

Start cooking Ingredients

35 min430 kcal4 base servingsBreakfastVegetarianGluten FreeOne Pan

ContainsEgg

Allergy and dietary checks

Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.

Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

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.

Image: Shop Sorted generated asset

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

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
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
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
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
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

Recipe

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Breakfast recipe

Tomato Lentil Baked Eggs with Spinach and Coriander

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

Start cooking Ingredients

35 min430 kcal4 base servingsBreakfastVegetarianGluten FreeOne Pan

ContainsEgg

Allergy and dietary checks

Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

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.

Image: Shop Sorted generated asset

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

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
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
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
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
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

Tomato Lentil Baked Eggs with Spinach and Coriander

What you need

You'll also need

Step by step

Prepare the vegetables

Build the tomato base

Simmer the lentils

Set the eggs

Finish with coriander

Related recipes for the week

Creamy Mushroom Spinach Savoury Oat Bowls with Parsley

Golden Courgette Feta Frittata Squares with Mint

Golden Courgette Sweetcorn Egg Muffins with Tomato Salsa

Loading the recipe.

Tomato Lentil Baked Eggs with Spinach and Coriander

What you need

You'll also need

Step by step

Prepare the vegetables

Build the tomato base

Simmer the lentils

Set the eggs

Finish with coriander

Related recipes for the week

Creamy Mushroom Spinach Savoury Oat Bowls with Parsley

Golden Courgette Feta Frittata Squares with Mint

Golden Courgette Sweetcorn Egg Muffins with Tomato Salsa