Baked Eggs with Lentils, Peppers & Tomatoes –

Baked Eggs with Lentils, Peppers & Tomatoes

  By lentilsorg  ,   

July 10, 2015

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  • Prep: 20 Minutes
  • Cook: 35 Minutes
  • 20 Minutes

    35 Minutes

    55 Minutes

  • Yields: 8


  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.


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


Nutrition Facts

Serving Size1 egg and 1 cup (250 mL) tomato and lentil sauce
Sodium260 mg
Potassium590 mg
Protein12 g
Cholesterol195 mg
Sugar10 g
Total Fat21 g
Saturated Fat5 g
Total Carbohydrates20 g
Dietary Fiber6 g