Baked Eggs With Lentils

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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.

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Steps

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Bring the lentils to the boil in a large kettle of water and simmer , covered , for 35-40 minutes until soft.

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Drain.

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Heat the oil in a large , heavy-bottomed saucepan and fry the onion , garlic and peppers gently until soft , about 5 minutes.

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Mix in the cooked lentils and the tomatoes , parsley , bay leaf and water.

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Season well.

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Cook over moderate heat , stirring , for 10-15 minutes , or until most of the liquid has evaporated and the mixture is fairly thick.

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Preheat oven to 400 degrees.

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Spoon the mixture into a lightly greased ovenproof dish , removing the bay leaf.

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Make four slight hollows with the back of a spoon.

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Break in the eggs.

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Sprinkle with the sherry , cover and bake for 20 minutes , or until the egg whites are firm.

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Serve at once , garnished with the parsley sprigs.

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Ingredients

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green lentil, olive oil, onion, garlic cloves, green pepper, red pepper, tomatoes, parsley, bay leaf, water, salt and pepper, eggs, sherry wine, fresh parsley sprig