Name: Green baked eggs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
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

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Green baked eggs

Green baked eggs

Ailsa Burt

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Serves 4

Easy

Prep: 10 mins

Cook: 10 mins

plus soaking

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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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

For the drizzle

2 tbsp olive oil
1 tbsp dukkah
½ tsp chilli flakes
2 garlic cloves

thinly sliced

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Nutrition: Per serving

kcal606
fat35g
saturates12g
carbs35g
sugars6g
fibre10g

high
protein33g
salt1g

Method

step 1

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.
step 2

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.

Recipe from Good Food magazine, February 2025

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