BAKED EGGS WITH LENTILS
A dish inspired by Spain that is ideal for supper or brunch. Sometimes I make it as a dip and served with pita without the eggs.
Provided by Scandigirl
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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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