Baked Eggs with Lentils, Peppers & Tomatoes

Baked Eggs with Lentils, Peppers & Tomatoes
Preparation time: 
20 minutes


1 tsp (5 mL) cumin

1 tsp (5 mL) coriander

2 large onions, thinly sliced

2 Tbsp (30 mL) olive oil

2 garlic cloves, minced

4 bell peppers (mixture of yellow, orange, red), sliced into ½ inch (1cm) strips

1 Tbsp (15 mL) honey

2 bay leaves

1 Tbsp (15 mL) chopped thyme

½ cup (125 mL) chopped cilantro (reserve some for garnish)

10 large Roma tomatoes, chopped

1 tsp (5 mL) smoked paprika

sea salt & ground black pepper, to taste

1 cup (250 mL) cooked or canned green lentils, drained and rinsed

8 large eggs

1/2 cup (125 mL) feta cheese, crumbled


1 PREHEAT oven to 400ºF (200ºC).

2 COOK in a large, ovenproof sauté pan over medium high heat, the cumin and coriander for 2 minutes stirring often. Add onions and olive oil, and sauté 5 minutes. Add garlic, peppers, honey, bay leaves, thyme, cilantro, and cook for 5 minutes, stirring often. Add tomatoes, paprika, and season with salt and pepper. Reduce heat to medium low and simmer for 10 minutes.

3 STIR in cooked lentils and cook 7 minutes longer. Remove bay leaves.

4 CONTINUE in your ovenproof sauté pan, or divide sauce into 8 individual ovenproof skillets or ramekins. Make 8 indentations in the sauce and crack an egg into each. Sprinkle with crumbled feta cheese. Bake for 15 minutes or until eggs are cooked to desired doneness.

5 GARNISH with chopped cilantro, and serve immediately.

Nutritional information

SERVING SIZE 1 egg and 1 cup (250 mL) tomato and lentil sauce

Calories 320, Total Fat 21 g, Saturated Fat 5 g, Cholesterol 195 mg, Carbohydrates 20 g, Fibre 6 g, Sugars 10 g, Protein 12 g, Sodium 260 mg, Potassium 590 mg, Folate 128 mcg


© 2019 Canadian Lentils. All Rights Reserved.