Herbed Lentil Skillet with Spinach, Tomatoes, Feta & Egg – Lentils.org

Ingredients

• 2 Tbsp (30 mL) olive oil
• ¼ cup (60 mL) chopped shallots
• 2 tsp (10 mL) chopped fresh thyme leaves, or ½ tsp (2 mL) dried
• 2 cups (500 mL) cooked green lentils
• 1 cup (250 mL) coarsely chopped spinach leaves
• 1 cup (250 mL) grape tomatoes, quartered
• ¼ tsp (1 mL) salt
• ¼ tsp (1 mL) freshly ground black pepper
• 2 oz (60 g) feta cheese, crumbled
• 4 large eggs
• 1 Tbsp (15 mL) chopped parsley