Baked Eggs in Tomatoes with Lentils

Prep Time

10 Minutes

Cook Time

40 Minutes

Serving Yield

Lentils for breakfast? It’s totally happening with these savory baked eggs in tomatoes, lentils, and spinach topped with tangy whipped goat cheese.

For the Eggs

2 tablespoons olive oil

2 tablespoons shallot minced

1/2 cup leeks minced

1 1/2 cups vegetable broth

1 can/box chopped tomatoes 26/28 ounce

1 cup dried French lentils

1 1/2 cups spinach washed and chopped

freshly ground black pepper

4 to 6 eggs

For the Whipped Goat Cheese

4 ounces of plain goat cheese

3 ounces of 0% plain greek yogurt

olive oil

kosher salt

Instructions

For the eggs

Heat oil in a large skillet over medium-high heat.
Add the shallot and leeks and cook, stirring, until softened, about 2 minutes.
Add the broth and tomatoes, sprinkle with freshly ground black pepper and bring to a simmer.
Add the lentils.
Simmer uncovered, stirring occasionally, until lentils are softened and sauce is thickened (about 25 minutes.)
Preheat oven to 375.
Stir in the spinach until wilted. Create a well in the sauce for each egg you intend to make (4 to 6 recommended.) Break an egg into each well. Bake at 375 until eggs are cooked through, about 6 to 8 minutes but go by sight more than time.

For the whipped goat cheese

Place goat cheese and yogurt in the food processor.
Pulse to combine.
Add a little olive oil at a time, pulsing between pours, until you reach desired consistency.
Add kosher salt to taste.