Ingredients
1 c. green or brown lentils
1 tbsp. extra-virgin olive oil
1 c. chopped yellow onion (1 onion)
1 tsp. minced garlic (2 cloves)
1/4 tsp. crushed red pepper flakes
Pinch cayenne pepper
2 c. marinara sauce (such as Rao’s)
1 tsp. kosher salt
1/2 tsp. Freshly ground black pepper
4 large eggs
Sliced Hass avocado and chopped fresh parsley, for serving
Preparation
Step 1Preheat oven to 375 degrees.Step 2In a medium saucepan, bring 4 cups of water to a boil. Add lentils and turn the heat down to low. Simmer for 25 minutes, stirring occasionally, until the lentils are tender. Rinse and drain the lentils. Step 3Meanwhile, heat the olive oil in an ovenproof 10-inch sauté pan. Add the onions, red pepper flakes and cayenne, and cook over medium-low heat for 8 to 10 minutes, stirring occasionally, until the onions are soft and translucent. Add garlic and cook for one more minute, until fragrant. Add marinara sauce, salt and black and pepper, along with 1 cup water and bring to a simmer. Stir in the cooked lentils and cook over low heat, stirring often, for 20 minutes, until almost all the liquid has evaporated and the sauce is very thick.Step 4Carefully crack four eggs onto the surface of the lentils. (You can also crack the eggs into a bowl or glass measuring cup and carefully transfer them to the pan.) Bake for 15 minutes, until the whites of the egg are set. Sprinkle with chopped parsley and serve hot with sliced avocado on the side. ( And be careful, it’s easy to forget that the handle of the pan will be extremely hot!)
