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Recipe by

Lentils.org

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Baked Eggs with Lentils, Peppers & Tomatoes

Prep Time: 20 Minutes

Total time: 55 Minutes

Servings: 8

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    1 tsp (5 mL) cumin

    1 tsp (5 mL) coriander

    2 large onions, thinly sliced

    2 Tbsp (30 mL) olive oil

    2 garlic cloves, minced

    4 bell peppers (mixture of yellow, orange, red), sliced into ½ inch (1cm) strips

    1 Tbsp (15 mL) honey

    2 bay leaves

    1 Tbsp (15 mL) chopped thyme

    ½ cup (125 mL) chopped cilantro (reserve some for garnish)

    10 large Roma tomatoes, chopped

    1 tsp (5 mL) smoked paprika

    sea salt & ground black pepper, to taste

    1 cup (250 mL) cooked or canned green lentils, drained and rinsed

    8 large eggs

    1/2 cup (125 mL) feta cheese, crumbled

Directions

  1. PREHEAT oven to 400ºF (200ºC).
  2. COOK in a large, ovenproof sauté pan over medium high heat, the cumin and coriander for 2 minutes stirring often. Add onions and olive oil, and sauté 5 minutes. Add garlic, peppers, honey, bay leaves, thyme, cilantro, and cook for 5 minutes, stirring often. Add tomatoes, paprika, and season with salt and pepper. Reduce heat to medium low and simmer for 10 minutes.
  3. STIR in cooked lentils and cook 7 minutes longer. Remove bay leaves.
  4. CONTINUE in your ovenproof sauté pan, or divide sauce into 8 individual ovenproof skillets or ramekins. Make 8 indentations in the sauce and crack an egg into each. Sprinkle with crumbled feta cheese. Bake for 15 minutes or until eggs are cooked to desired doneness.
  5. GARNISH with chopped cilantro, and serve immediately.

Nutritional Information

  • Serving Size: 1 egg and 1 cup (250 mL) tomato and lentil sauce
  • Per serving:
  • Calories 320
  • Total Fat 21 g
  • Saturated Fat 5 g
  • Cholesterol 195 mg
  • Carbohydrates 20 g
  • Dietary Fibre 6 g
  • Sugar 10 g
  • Protein 12 g
  • Sodium 260 mg
  • Potassium 590 mg
  • Folate 128 mcg

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