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Mexican baked eggs with tomatoes and lentils

Mexican baked eggs are a delicious and nutritious way to incorporate three of your five-a-day into a low-calorie meal. An easy-to-prepare recipe, it's perfect for a fuss-free brunch or dinner for two.

Serves 2

Prep Time 10 min

Cooking Time 25 min


  • Spray oil
  • 2 spring onions, chopped
  • 1 garlic clove, finely chopped
  • 1 red pepper, diced
  • 2tsp Mexican spice mix
  • 400g can cherry tomatoes
  • 400g can lentils, drained and rinsed
  • 50g spinach leaves, roughly chopped
  • 4 eggs
  • Fresh coriander leaves, to garnish
  • Tabasco or other hot sauce, to serve (optional)
  • 2 slices wholegrain bread, toasted (optional)


  1. Heat the oven to 190°C/fan 170°C/gas 5. Spray an ovenproof pan with oil and set over a medium-high heat. Add the spring onions, garlic and red pepper and cook, stirring, for 5 min.
  2. Add the spice mix and cook for a further 1 min. Add the cherry tomatoes, lentils and spinach. Stir to combine, then bring to a simmer. Cook for 2 min, then remove the pan from the heat.
  3. Using a spoon, make 4 indentations in the tomato mixture. Carefully crack 1 egg into each indent, then put the pan in the oven and bake for 15 min or until the eggs are cooked to your liking.
  4. Spoon the eggs with the tomato and lentil sauce on to 4 serving plates. Garnish with coriander, season with freshly ground black pepper and the hot sauce, if using. Serve with a slice of toast on the side, if you like.

TIP: Add a dollop of low-fat Greek yogurt on top 
for extra creaminess.

Nutrition per serving

Read more on how we calculate nutrition.
443 32.1g 12.2g 2.9g 11.6g 12.8g 1g 204mg 47.1g 10.4mg

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