One-Pot Egg Bake – Lentils.org

One-Pot Egg Bake

  By lentilsorg    

October 31, 2016

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Nutritional powerhouses like lentils and rapini are cooked in an aromatic butter, providing a great bed for eggs to get all cozy in. Served with warm naan bread, this is comfort food at its best.

  • Prep: 15 Minutes
  • Cook: 15 Minutes

  • 15 Minutes

    15 Minutes

    30 Minutes

  • Yields: 4
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Directions

  1. Preheat oven to 400˚F (200˚C).
  2. Stir the cooked lentils into a 10 cup (2.25 L) casserole dish, and drizzle with 2 Tbsp (30 mL) olive oil. Season with salt and pepper.
  3. In a large frying pan, heat 3 Tbsp (45 mL) olive oil over medium-high heat. Add the onion and saute for 5 minutes until translucent. Stir in the garlic, spices, and herbs and cook for 2 minutes, stirring often. Stir in chopped greens and saute just until they are wilted and completely covered in the spiced butter. Season with salt and pepper.
  4. Scoop the greens on top of the lentils. Make four small dents in the greens and crack the eggs into each. Bake for 10-15 minutes, until the whites are set but the yolks are still soft. Sprinkle with chili powder before serving. Serve with warm naan bread.

Ingredients

2 1/2 cups (625 mL) cooked green lentils

5 Tbsp (75 mL) extra virgin olive oil

to taste, salt and pepper

1 large onion, finely chopped

2 garlic cloves, minced

1 tsp (5 mL) turmeric

1 tsp (5 mL) ground cumin

1 tsp (5 mL) ground coriander

1/2 tsp (2 mL) dried thyme

1/2 tsp (2 mL) chili flakes

4 cups (1 L) coursely chopped rapini, Swiss chard, or kale

4 large eggs

to taste, chili powder

naan bread, for serving

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Nutrition Facts

Serving Size1 cup (250 mL)
Calories450
Sodium240 mg
Potassium70 mg
Protein21 g
Cholesterol185 mg
Sugar3 g
Total Fat24 g
Saturated Fat4 g
Total Carbohydrates41 g
Dietary Fiber11 g