Lentils With Fried Eggs
Serves: 4
Destiney Bartoletti
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
53
Sourness
43
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
3 tbsps
Unsalted Butter4 large
Shallot (finely chopped)3 stalks
Celery (finely chopped)3 sprigs
Thyme1 cup
Red Wine Vinegar1.5 tsps
Sugar2 tsps
Dijon Mustard2 tbsps
Parsley (chopped fresh)4 large
EggDirections:
1
Heat 1 tablespoon butter in a Dutch oven or deep skillet over medium-high heat
2
Add the shallots, celery, thyme and 1/2 teaspoon salt and cook, stirring occasionally, until starting to brown, 5 minutes
3
Add the vinegar, 1/4 cup water and the sugar and cook until almost evaporated, about 5 minutes
4
Add the tomatoes and increase the heat to high; cook, stirring, 3 minutes
5
Add the lentils and 1 cup water
6
Bring to a simmer, then reduce the heat to medium and cook until the lentils are soft, about 10 minutes
7
Stir in the mustard and cook 5 more minutes
8
Season with salt and pepper; discard the thyme and stir in half of the parsley
9
Cover to keep warm
10
Melt the remaining 2 tablespoons butter in a large nonstick skillet over medium heat
11
One at a time, break each egg into a small bowl, then slide it into the skillet; cook until the whites are set, 3 to 5 minutes
12
Serve the lentils with a fried egg on top; sprinkle with the remaining parsley
13
Serve with pita
14
Photograph by Antonis Achilleos