This recipe appears in:One-Pot Wonders: Spicy Tomato Sauce With Lentils and Baked Eggs
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!
- 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.