Baked Eggs with Lentils, Peppers & Tomatoes
81 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)...
Keywords
- breakfast
- main dish
- whole green
- gluten-free
- vegetarian
- home cook
- english
- bell pepper
- eggs
- summer
- tomato
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lentils.org.
Cooking tools:
- Saute pan
- Oven
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Colander
- Wooden spoon
- Ramekin
- Skillet
- Tongs
- Spoon
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
- 1 cup (250 mL) cooked or canned green lentils, drained and rinsed
- 8 large eggs
- 1/2 cup (125 mL) feta cheese, crumbled
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