Baked Eggs in Tomato and Lentils with Goat’s Cheese Sauce - Cookidoo® – the official Thermomix® reci
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Ingredients
- 10 g fresh parsley leaves
- 50 g olive oil
- 80 g shallots
- 150 g leeks
- 400 g tinned chopped tomatoes
- 550 g water
- 200 g dried Puy lentils
- 1 heaped Tbsp vegetable stock paste
- 1 pinch ground black pepper
- 150 g fresh spinach leaves
- 4 large eggs
- 100 g goat's cheese, soft
- 70 g Greek yoghurt
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