Baked Eggs with Lentils, Peppers & Tomatoes – Lentils.org

Ingredients

• 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