Spiced Lentil and Spinach Skillet with Baked Eggs and Feta
A protein-rich Mediterranean skillet featuring tender brown lentils, wilted spinach, and soft baked eggs topped with crumbled sheep feta and pumpkin seeds.
Prep
10 min
Cook
15 min
Total
25 min
Makes
1 serving
Created together. Shared with you.
Made by Claire + Lila
Claire created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
15 min
Total
25 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet
Time saver
Store leftover lentil sauce separately for up to 2 days; reheat thoroughly before cracking fresh eggs on top.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 9 steps complete
Next: Heat the olive oil in a medium…
- 01
Heat the olive oil in a medium…
Heat the olive oil in a medium non-stick frying pan over medium heat for 1 minute.
Allow: 1 minute
Tap card to mark done - 02
Add the diced red pepper to the…
Add the diced red pepper to the pan and cook for 3 to 4 minutes until softened and slightly sweet.
Look for: softened and slightly sweet
Tap card to mark done - 03
Stir in the garlic clove
Stir in the garlic clove, ground cumin, and smoked paprika, cooking for 30 seconds until fragrant.
Look for: fragrant
Tap card to mark done - 04
Pour in the chopped canned tomatoes and…
Pour in the chopped canned tomatoes and cooked brown lentils, stirring to combine all ingredients thoroughly.
Tap card to mark done - 05
Simmer the tomato and lentil mixture for…
Simmer the tomato and lentil mixture for 4 to 5 minutes until heated through and slightly thickened.
Look for: heated through and slightly thickened
Tap card to mark done - 06
Add the fresh spinach to the skillet…
Add the fresh spinach to the skillet in batches, folding gently until wilted, about 2 minutes.
Look for: wilted
Tap card to mark done - 07
Use a wooden spoon to create two…
Use a wooden spoon to create two small wells in the lentil mixture.
Tap card to mark done - 08
Crack one egg into each well
Crack one egg into each well, then cover the pan with a lid and cook on medium-low heat for 4 to 5 minutes until the egg whites are fully set and yolks remain soft.
Look for: the egg whites are fully set and yolks remain soft
Tap card to mark done - 09
Remove the pan from heat and top…
Remove the pan from heat and top with crumbled sheep feta and toasted pumpkin seeds before serving warm straight from the pan.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
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