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Cook1 hr 20 mins
A dish inspired by Spain that is ideal for supper or brunch. Sometimes I make it as a dip and served with pita without the eggs.
- 1⁄2 cup green lentil
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, crushed
- 1 green pepper, seeded and diced
- 1 red pepper, seeded and diced
- 1 lb tomato, peeled and chopped
- 2 tablespoons parsley, finely chopped
- 1 bay leaf
- 4 tablespoons water
- salt and pepper
- 4 eggs
- 2 tablespoons sherry wine, pale dry
- fresh parsley sprig
- Bring the lentils to the boil in a large kettle of water and simmer, covered, for 35-40 minutes until soft. Drain.
- Heat the oil in a large, heavy-bottomed saucepan and fry the onion, garlic and peppers gently until soft, about 5 minutes.
- Mix in the cooked lentils and the tomatoes, parsley, bay leaf and water. Season well. Cook over moderate heat, stirring, for 10-15 minutes, or until most of the liquid has evaporated and the mixture is fairly thick.
- Preheat oven to 400 degrees.
- Spoon the mixture into a lightly greased ovenproof dish, removing the bay leaf. Make four slight hollows with the back of a spoon. Break in the eggs. Sprinkle with the sherry, cover and bake for 20 minutes, or until the egg whites are firm.
- Serve at once, garnished with the parsley sprigs.