Spicy Tomato Sauce with Lentils and Baked Eggs

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

1. Warm the oil in a 12-inch skillet over medium-high heat until it looks glossy and hot. Scatter in the shallot and jalapeno, along with a pinch of salt, and stir as they cook until they soften, about 2 minutes.
2. Pour in the tomatoes and broth, using a wooden spoon to crush the tomatoes into the pan. Lower or raise the heat as needed so the mixture simmers, then stir in the lentils. Leave the skillet uncovered and cook, giving it a stir now and then, until the lentils are tender, about 25 minutes.
3. Move the broiler rack so it sits 6 inches from the heat source, and set the broiler to high. Fold in the kale until it wilts, then make 4 to 6 little spaces in the lentils and crack an egg into each one. Sprinkle with salt and pepper.
4. Slide the skillet under the broiler and cook until the egg whites have turned opaque while the yolks stay runny, about 4 minutes. Finish with parsley and serve right away with crusty bread.