Baked Eggs With Lentils

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.

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 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 tomatoes, 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

• Garnish

•  fresh parsley sprig

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.