Note: I prefer whole-peeled tomatoes for the flavor, but you can also use crushed tomatoes if you don't want to break them apart in the pan.
About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!
Spicy Tomato Sauce With Lentils and Baked Eggs
About This Recipe
|Active time:||45 minutes|
|Total time:||45 minutes|
|This recipe appears in:||One-Pot Wonders: Spicy Tomato Sauce With Lentils and Baked Eggs|
- 2 tablespoons olive oil
- 1 shallot, thinly slicedn (about 1/3 cup)
- 1 jalapeno, minced (seeded if desired, about 2 tablespoons)
- Kosher salt and freshly ground black pepper
- 1 (28 ounce) can whole peeled tomatoes
- 1 1/2 cups low-sodium homemade or store bought vegetable or chicken broth
- 1 cup dried green lentils
- 4 cups curly kale, stripped from leaves and cut into 1-inch ribbons
- 4 to 6 eggs
- 2 tablespoons chopped fresh parsley leaves
- Crusty bread, for serving
Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the shallot and jalapeno and a pinch of salt. Cook, stirring, until softened, about 2 minutes. Add the tomatoes and broth, breaking apart the tomatoes with a wooden spoon.
Adjust the heat to bring to a simmer and add the lentils. Cook uncovered, stirring occasionally, until softened, about 25 minutes. Adjust broiler rack to 6 inches below the element and preheat broiler to high. Stir in the kale until wilted and then create 4 to 6 wells, breaking an egg into each. Season with salt and pepper. Place under the broiler until the whites are opaque and the yolks are still runny, about 4 minutes. Top with parsley and serve immediately with crusty bread.