Herbed Lentil Skillet with Spinach, Tomatoes, Feta & Egg

Directions

1. Heat the oil in a 10 inch skillet that has a lid, over a medium-high heat. Add the shallots and cook until they have softened and are beginning to brown, about 1 minute. Stir in the thyme, then add the lentils, spinach, tomatoes, salt, and pepper, stirring just enough to combine. Reduce the heat to medium-low. Sprinkle the feta on top of the mixture, then make 4 wells in the mixture and crack an egg into each.
2. Cover and cook until the egg whites are set but the yolks are still runny, 7-8 minutes.
3. To serve, use a spatula to transfer the eggs and lentil mixture to serving plates. Serve garnished with the parsley.