Spicy Tomato Sauce With Lentils and Baked Eggs Recipe
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Category
Mains
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Cusine
American
What do you need?
How to make?
Ingredients
2 tablespoons olive oil
1 shallot, thinly slicedn
1 jalapeno, minced
Kosher salt and freshly ground black pepper
1 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
Directions
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.