Egg Cup Lentil Bowls
Healthy yet delicious and made in under 30 minutes!
INGREDIENTS
Lentils:
1 1/2 cups dry lentils
1 tsp extra virgin olive oil
1/4 cup dried parsley
1/2 tsp cayenne pepper
salt & pepper to taste
Egg Cups:
4 Eggland’s Best Eggs (large)
1 large red bell pepper
salt & pepper to taste
PREPARATION
In a medium skillet, warm to medium heat & add olive oil. Once the oil is hot, add lentils stirring them to coat in oil. After 5 minutes, the lentils will start to plump up. Continuing stirring the lentils & moving them around the pan. Add salt, pepper & cayenne to the skillet & stir another 5-7 minutes. When the lentils appear brown around the edges, add parsley and remove from pan. While lentils are cooking, slice bell pepper into 4 rings then remove ribs & seeds as necessary. Heat a small skillet over medium heat and spray with nonstick cooking spray. Cook bell peppers 3-4 minutes on each side until slightly softened. Crack an egg into the middle of each bell pepper, it is fine if some egg seeps through the pepper. Add salt & pepper to each egg. Cook 4 minutes then place skillet under a low broiler for 5 minutes or until the top is baked through. Remove eggs from oven & remove any egg on the outside of the bell pepper with your hand. Divide lentils into 4 bowls, top with egg cups & enjoy!
