Baked Eggs with Lentils and Tomatoes

Baked eggs with lentils and tomatoes.jpg

Baked Eggs with Lentils and Tomatoes

  • 2 Tbs. olive oil

  • 1 onion, thinly sliced

  • 2 carrots, peeled and thinly sliced

  • salt and pepper

  • 2 cloves garlic, minced

  • 2 tsp. ground cumin

  • 2 tsp. smoked paprika

  • 3/4 cup lentils

  • 2 lbs tomatoes (fresh or canned)

  • 1 1/2 - 2 cups vegetable stock or water (depending on liquidly your tomatoes are)

  • 4 to 6 eggs, at room temperature

Preheat oven to 425°F.

In a large saute pan or cast iron skillet warm the olive oil over medium heat. Add the onions and carrots and cook for 4 to 6 minutes or until onions are translucent and carrots are soft. Add the garlic, cumin, and paprika and cook for another 30 seconds. Add the lentils and stir well. Add the tomatoes, stock, and Parmesan cheese rind and stir well. Cook uncovered for about 20 minutes or until the lentils are fork tender stirring occasionally.

Carefully make 4 to 6 indentations (Depending on how many eggs you are using) and place an egg into each indentation. Bake eggs for 10 to 12 minutes or until whites are cooked and the yolk is still runny.

Serve with a dollop of plain yogurt, hot sauce, and bread for dipping.

Serves 4 people

Fridge ForagingAmanda FredericksonComment