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

Submitted 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
Ingredients:: 14
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

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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Reviews

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!

Good Lookin Cookin

RECIPE SUBMITTED BY

Scandigirl

Canada

I'm Danish-Canadian! I immigrated to Canada in 1968 and lived in B.C. until 1979, then we had the wonderful opportunity to live in Hawaii for almost 3 years. We moved to Southern Ontario in 1982. Of profession, I'm a Doctor of Human Biochemistry, specializing in Nutrition, a Doctor of Homeopathic Medicine, and a Registered Nutrition Consultant Practitioner, I have my own full time practice. My passion is cooking! I have tested and tried over 10.000 recipes over the last 30 years on my beloved husband who is now residing in a Long Term Facility with Dementia, so I have to make meals for one, healthy and simple. />My pet peeve is too much garlic in a creamy rich sauce. My favourite cookbook is the one I have made myself over the past 40 years. My interests are knitting Scandinavian socks, sweaters, reading. If I had a month off I would visit our adult children and 4 year old Granddaughter, who resides in British Columbia and Florida, and cook them their favorite meals.

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