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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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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. Ingredients:
1/2 cup green lentil |
2 tablespoons olive oil |
1 medium onion, finely chopped |
2 garlic cloves, crushed |
1 green pepper, seeded and diced |
1 red pepper, seeded and diced |
1 lb tomato, peeled and chopped |
2 tablespoons parsley, finely chopped |
1 bay leaf |
4 tablespoons water |
salt and pepper |
4 eggs |
2 tablespoons sherry wine, pale dry |
fresh parsley sprig |
Directions:
1. Bring the lentils to the boil in a large kettle of water and simmer, covered, for 35-40 minutes until soft. Drain.
2. Heat the oil in a large, heavy-bottomed saucepan and fry the onion, garlic and peppers gently until soft, about 5 minutes.
3. 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.
4. Preheat oven to 400 degrees.
5. 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.
6. Serve at once, garnished with the parsley sprigs.
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