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    You are in: Home / Recipes / Baked Eggs With Lentils Recipe
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    Baked Eggs With Lentils

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    10 mins

    1 hr 20 mins

    Scandigirl's Note:

    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.

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    Units: US | Metric



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

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    Ratings & Reviews:

    • on November 27, 2009


      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!

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    Nutritional Facts for Baked Eggs With Lentils

    Serving Size: 1 (338 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 297.6
    Calories from Fat 111
    Total Fat 12.3 g
    Saturated Fat 2.6 g
    Cholesterol 211.5 mg
    Sodium 83.0 mg
    Total Carbohydrate 26.8 g
    Dietary Fiber 10.2 g
    Sugars 7.3 g
    Protein 14.4 g

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