Green baked eggs
By Ailsa Burt
Make a batch of spiced lentils, then use it as a base for three more meals, including these green baked eggs. Serve with crusty bread or toasted flatbreads
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Prep:10 mins
Cook:10 mins
plus soaking - Serves 4
- Easy
Nutrition per serving
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kcal 606
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fat 35g
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saturates 12g
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carbs 35g
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sugars 0g
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fibre 10g
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protein 33g
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salt 1g
Ingredients
- 75g cashews
- 350ml hot vegetable stock
- 700g leftover coconut, curry leaf & turmeric saucy lentils (see step 1)
- 260g spinach
- 8 eggs
- crusty bread or toasted flatbreads , to serve
- 2 tbsp olive oil
- 1 tbsp dukkah
- ½ tsp chilli flakes
- 2 garlic cloves , thinly sliced
Method
Tip the cashews and stock into a blender and set aside to soak for 15 mins. Pour in the lentils and spinach and blend until vibrant, green and smooth. Pour into a frying pan and season to taste. Set over a medium heat. Once the sauce is gently bubbling, use the back of a spoon to create spaces for cracking the eggs into. Reduce the heat and cook over a low heat for 5 mins, then cover with a lid. Cook for 3-5 mins. The tops of the eggs will be cloudy, but they should still have a slight jiggle and the yolks should be runny.
Meanwhile, for the drizzle, heat the oil in a small frying pan over a medium-high heat and tip in the dukkah, chilli flakes and garlic. Cook for 4-5 mins until golden and fragrant. Spoon over the eggs, then serve with crusty bread or toasted flatbreads.
