Lentils With Anchovies, Capers, And A Fried Egg - cooking recipe

Ingredients

1 tablespoon olive oil
1 onion, minced
4 garlic cloves, minced
1 stalk celery, chopped
2 carrots, chopped
8 -12 anchovy fillets, chopped
1 1/2 cups brown lentils
3 cups vegetable stock or 3 cups water
1 bay leaf
1 1/2 tablespoons capers, drained
1/4 teaspoon ground cloves
1 tablespoon butter
4 eggs

Preparation

Saute onion & garlic in olive oil in a large pan over medium-high heat for about 3 minutes. Add celery, carrots, and anchovies, and saute for 2 minutes longer.
Add lentils and stir well. Add stock/water, bay leaf, capers, and cloves. Cover, lower heat, and simmer gently for 25-30 minutes, or until most of the liquid has been absorbed and the lentils are tender.
Just before lentils are done, melt butter in a separate pan, then crack the eggs into it and cook until whites are firm and yolks are runny, about 3-5 minutes.
Once the lentils are done, add salt and pepper if you wish. Serve lentils with fried egg on top.