Baked Eggs With Lentils - cooking recipe

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
Preparation
    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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