Baked Eggs With Lentils Recipe

Ingredients for Baked Eggs With Lentils

• Green Lentil
• Olive Oil
• 1 medium onion, finely chopped
• Garlic Cloves
• Green Pepper
• Red Pepper
• 1 (14.5 ounce) can diced tomatoes (undrained)
• 1/4 cup chopped fresh parsley
• 1 bay leaf
• 1/2 cup water
• Salt And Pepper
• 4 large eggs
• Sherry Wine
• Fresh Parsley Sprig

How to Make Baked Eggs With Lentils

1. Rinse 1 cup of green or brown lentils under cold water.
2. In a large pot, combine the lentils with 4 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for 35-40 minutes, or until the lentils are tender but not mushy.
3. While the lentils simmer, prepare the vegetables. Finely chop 1 medium onion, 2 cloves garlic, and 1 red bell pepper.
4. Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet over medium heat. Add the onion, garlic, and bell pepper and cook, stirring occasionally, until softened, about 5 minutes.
5. Drain the cooked lentils and add them to the skillet along with 1 (14.5 ounce) can of diced tomatoes (undrained), 1/4 cup chopped fresh parsley, 1 bay leaf, and 1/2 cup of water.
6. Season generously with salt and pepper to taste. Bring to a simmer, then reduce heat to low, and cook, stirring occasionally, for 10-15 minutes, or until most of the liquid has evaporated and the mixture has thickened.
7. Preheat your oven to 400°F (200°C).
8. Remove the bay leaf from the lentil mixture. Transfer the mixture to a lightly greased oven-safe dish.
9. Using the back of a spoon, create 4 small wells in the lentil mixture.
10. Crack 4 large eggs gently into the wells.
11. Drizzle 1 tablespoon of sherry (optional) over the eggs.
12. Cover the dish and bake for 20 minutes, or until the egg whites are set and the yolks are cooked to your liking.
13. Garnish with fresh parsley sprigs and serve immediately.