Lentils With Fried Eggs

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 tablespoons unsalted butter
• 4 shallots, minced
• 3 stalks celery, minced
• 3 sprigs fresh thyme
• kosher salt
• 1/4 cup red wine vinegar
• 1 1/4 cups water, divided
• 1 1/2 teaspoons sugar
• 1 (14 ounce) can fire-roasted diced tomatoes
• 1 (15 ounce) can brown lentils
• 2 teaspoons dijon mustard
• fresh ground black pepper
• 2 tablespoons fresh parsley, chopped
• 4 large eggs
• pita bread, optional for serving

Recipe

• 1 in a dutch oven or deep sided skillet, heat 1 tablespoon of the butter over medium high heat. add shallots, celery, thyme, and season with 1/2 teaspoon of salt. cook, stirring occasionally, until onions begin to brown, less than 5 minutes. stir in the vinegar, 1/4 cup of water, and the sugar and continue to cook until almost all the liquid has evaporated, about 5 minutes more.
• 2 stir in the tomatoes and increase the heat to high; cook another 3 minutes. stir in the lentils and another cup of water. bring to a simmer, then reduce heat to medium and cook to soften the lentils, about 10 minutes.
• 3 stir in the mustard; cook 5 minutes. season with salt and pepper and stir in half the parsley. remove from heat and cover to keep warm.
• 4 melt the remaining 2 tablespoons of butter in a large skillet over medium heat. break each egg, individually, into a small bowl, then slide into the skillet to fry until the whites are set, 3 to 5 minutes.
• 5 meanwhile, divide lentils among serving plates, top with a fried egg, then garnish with remaining parsley. serve with pita bread if desired.