Keep It Caro

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.

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

3. Add baby spinach, and cook for 1-2 minutes.

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.

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.