Persian Baked Eggs
Prep time 10mins
Cook time 20mins
Serves or Makes: 4

Recipe Card


  • 2 tablespoons olive oil
  • 1 red onion, diced
  • 1 carrot, peeled and chopped
  • 1 red bell pepper, seeded and diced
  • Kosher salt and freshly ground black pepper, to taste
  • 3 teaspoons Moroccan seasoning
  • 1 cup cooked or canned lentils
  • 2 roma tomatoes, seeded and diced
  • 3/4 cup water
  • 1 cup baby spinach
  • 4 large eggs
  • 4 slices of pita bread, for serving


  • Step 1

    Preheat oven to 400°F. Heat olive oil in a large oven-safe skillet over medium-high heat. Add the red onion, carrot, and bell pepper. Cook for 5 minutes or until the onion softens. Add the Moroccan spice mix and cook for 1 minute or until fragrant. Season to taste.

  • Step 2

    Add lentils, diced tomatoes, and water and stir. Reduce heat to a simmer.

  • Step 3

    Add baby spinach, cook 1-2 minutes.

  • Step 4

    Using a spoon, make small wells in the sauce and add an egg to each. Bake for 10 minutes or until the eggs are cooked to your liking.

  • Step 5

    Heat a skillet over high heat. Drizzle the pita bread with olive oil and grill for 1-2 minutes on each side or until crisp and charred. Slice pita into wedges for dipping.