Baked Eggs with Lentils, Peppers & Tomatoes

8 Servings

Preparation Time: 20 min
Cooking Time: 55 min


1 tsp cumin 5 mL
1 tsp coriander 5 mL
large onions, thinly sliced  
2 Tbsp olive oil 30 mL
garlic cloves, minced  
bell peppers (mixture of yellow, orange, red), sliced into 1/2 inch (1 cm) strips  
1 Tbsp honey 15 mL
bay leaves  
1 Tbsp chopped thyme 15 mL
1/2 cup chopped cilantro (reserve some for garnish) 125 mL
10 large Roma tomatoes, chopped  
1 tsp smoked paprika 5 mL
  sea salt & ground black pepper, to taste  
1 cup cooked or canned green lentils drained and rinsed 250 mL
large eggs  
1/2 cup feta cheese, crumbled 125 mL


Step 1
PREHEAT oven to 400 ⁰F (200 ⁰C).

Step 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.

Step 3
STIR in cooked lentils and cook 7 minutes longer. Remove bay leaves.

Step 4
CONTINUE in your ovenproof sauté pan, or divide lentil 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.

Step 5
GARNISH with chopped cilantro, and serve immediately.

Nutrition & Notes

Nutrition Information
Valeur nutritive
1 egg and 1 cup (250 mL) tomato and lentil sauce
% Daily Value
% valeur quotidienne
Calories / Calories 320
Fat / Lipides 21 g
Saturated / saturés 5 g
+ Trans / trans
Cholesterol / Cholestérol 195 mg
Sodium / Sodium 260 mg
Carbohydrates / Glucides 20 g
Fiber / Fibres 6 g
Sugars / Sucres 10 g
Protein Protéines 12 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer