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One-Dish Tomato Lentils with Baked Eggs
Rachel Kim

One-Dish Tomato Lentils with Baked Eggs

Red lentils melt into a thick tomato base, then eggs bake on top for real staying power. Spinach slips into the sauce without another pan; make deep wells for the eggs or the whites will skate across the surface.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 cups dried red lentils rinsed
  • 1 can 28 oz crushed tomatoes
  • 3 cups low-sodium vegetable broth
  • 5 oz baby spinach
  • 8 large eggs
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Method
 

  1. Heat the oven to 375°F and add the red lentils, crushed tomatoes and vegetable broth to a 9-by-13-inch baking dish.
  2. Stir in the spinach, salt and black pepper and press the leaves below the liquid.
  3. Cover tightly with foil and bake for 35 to 40 minutes, until the lentils are soft and the sauce is thick.
  4. Stir the lentils, make 8 deep wells across the surface and crack one egg into each well.
  5. Bake uncovered for 10 to 15 minutes more, until the whites are opaque and the eggs reach 160°F.
  6. Rest the dish for 5 minutes before spooning out each egg with the lentils underneath.