Total Time
1hr 30mins
Prep 10 mins
Cook 1 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.

Ingredients Nutrition

Directions

  1. Bring the lentils to the boil in a large kettle of water and simmer, covered, for 35-40 minutes until soft. Drain.
  2. Heat the oil in a large, heavy-bottomed saucepan and fry the onion, garlic and peppers gently until soft, about 5 minutes.
  3. 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.
  4. Preheat oven to 400 degrees.
  5. 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.
  6. Serve at once, garnished with the parsley sprigs.
Most Helpful

4 5

Just made this for brunch. Have to admit that I cheated a bit, made Monestary lentils for dinner last night and had leftovers. What a great idea to pop an egg in the middle and cook it for breakfast. I was delighted with the flavour and will be making this again soon, the next time I make lentils for dinner. Thanks Scandi Girl!