Spicy Tomato Sauce With Lentils and Baked Eggs

[Photographs: Yasmin Fahr]

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!

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Spicy Tomato Sauce With Lentils and Baked Eggs

About This Recipe

Yield:Serves 4
Active time:45 minutes
Total time:45 minutes
This recipe appears in: One-Pot Wonders: Spicy Tomato Sauce With Lentils and Baked Eggs

Ingredients

  • 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

Procedures

  1. 1

    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.

  2. 2

    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.

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