Recipe courtesy of Food Network Kitchen
Save Recipe Print
Baked Eggs with Curried Spinach
Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

Preheat the oven to 350 degrees F. Melt the butter in a large ovenproof skillet over medium-high heat. Add the tomatoes and cook until softened, 2 to 3 minutes. Add the lentils, curry sauce, 1/2 cup water and 1/4 teaspoon salt; stir well to coat. Bring to a simmer and cook, stirring occasionally, until the lentils are tender, about 8 minutes. Gradually add the spinach, stirring until wilted.

Reduce the heat to medium. Make 4 wells in the lentil mixture and crack an egg into each; spoon the heavy cream over the eggs. Continue cooking until the whites begin to set, 3 to 4 minutes.

Transfer the skillet to the oven and bake until the egg whites are just set but the yolks are still runny, about 10 minutes. (The eggs will continue cooking after you remove them from the oven.) Let rest, 5 minutes.

Meanwhile, wrap the naan in foil and warm in the oven, about 5 minutes. Cut into wedges and serve with the eggs. Photograph by Ryan Dausch

Photograph by Ryan Dausch

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Baked Brown Rice

Recipe courtesy of Alton Brown

Twice-Baked New Potatoes

Recipe courtesy of Ree Drummond

Baked Penne with Roasted Vegetables

Recipe courtesy of Giada De Laurentiis

Baked Potato Wedges

Recipe courtesy of Ina Garten

Salmon Baked in Foil

Recipe courtesy of Giada De Laurentiis

Classic Deviled Eggs

Recipe courtesy of Mary Nolan

Scrambled Eggs over Asparagus

Recipe courtesy of Claire Robinson

Eggs Over Easy

Recipe courtesy of Alton Brown

Browse Reviews By Keyword