Mexican baked eggs with tomatoes and lentils

A hearty and nutritious dish, Mexican baked eggs with tomatoes and lentils is a perfect choice for those looking for a healthy, protein-packed meal. This dish is packed full of flavour, with a delightful fusion of Mexican spices, fresh tomatoes, and protein-rich lentils. Not to mention the satisfyingly soft baked eggs nestled within the dish. It’s a must-try for those looking to add a touch of international flair to their breakfast or brunch menu.

Ingredients for Mexican baked eggs with tomatoes and lentils

For a portion serving two, the following ingredients are needed:

– 4 large eggs
– 1 cup (240 ml) of lentils, drained and rinsed
– 2 cups (480 ml) of diced tomatoes
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon (5 ml) of cumin
– 1 teaspoon (5 ml) of chili powder
– Salt and pepper to taste
– 2 tablespoons (30 ml) of olive oil
– Fresh cilantro for garnish (optional)

Time to prepare: 10 minutes. Time to cook: 30 minutes.

Nutritional facts per serving: Approximately 400 calories, 20g of protein, 40g of carbohydrates, and 15g of fat.

Instructions for Mexican baked eggs with tomatoes and lentils

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet, heat the olive oil over medium heat.
3. Add the chopped onion and minced garlic to the skillet, cooking until the onion is translucent.
4. Stir in the lentils, diced tomatoes, cumin, and chili powder. Season with salt and pepper.
5. Allow the mixture to simmer for about 10 minutes, stirring occasionally.
6. Make four wells in the mixture and crack an egg into each one.
7. Transfer the skillet to the preheated oven and bake for about 15 minutes, or until the eggs are cooked to your desired level.
8. Garnish with fresh cilantro if desired, and serve.

Tips for Mexican baked eggs with tomatoes and lentils

1. For a spicier version of Mexican baked eggs with tomatoes and lentils, add a diced jalapeno to the skillet along with the onions and garlic.
2. Keep a close eye on the eggs while they are baking to ensure they don’t overcook.

Serving Suggestions for Mexican baked eggs with tomatoes and lentils

This Mexican baked eggs with tomatoes and lentils dish is best served hot, straight from the oven. It’s a versatile dish that can be enjoyed at any time of the day – breakfast, lunch, or dinner. You can pair it with a slice of whole grain toast to mop up the savoury sauce, or with a fresh side salad for a lighter option.

On AH7, we’re always on the lookout for recipes like Mexican baked eggs with tomatoes and lentils that not only taste great, but also contribute to our overall health and fitness goals. It’s a dish that truly embodies our belief in eating well to live well.

Final Thoughts

Mexican baked eggs with tomatoes and lentils is a dish that’s as delicious as it is nutritious. It’s a wonderful way to start the day, providing the protein and energy you need to take on whatever comes your way. So why not give it a try? Your taste buds (and your body) will thank you!