Baked Eggs With Lentils

Name: Baked Eggs With Lentils
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 4 serving(s)
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; fresh parsley sprig

(1)

Recipe by Scandigirl

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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READY IN: 1hr 30mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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.

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