Ingredients
Ingredients for 10 servings
- 4 portions Ardo Spinach foglia (600 g)
- 500 g Ardo Tricolour lentil mix
- 100g Ardo Shallots
- 100 g Ardo Red pepper diced
- 15 g Ardo Garlic diced
- 5 g Ardo Red chilli
- Olive oil
- Cumin
- paprika powder
- 5 dl tomato coulis
- 6 eggs
- Flat bread
- Salt and pepper
Allergens
Egg
Gluten
Preparation
- Cook the foglia spinach in a dash of olive oil and season with salt and pepper.
- Cook the pepper, shallot, chilli and garlic in a little olive oil, moistened with the tomato coulis and season with cumin and paprika powder.
- Arrange the foglia spinach in the oven dishes, spread the tricolour lentil mix on top and pour the sauce over it.
- Crack three eggs over each dish and bake in the oven at 180°C for 15–20 minutes.
- Serve with flat bread.
Ardo products used in this recipe
