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Tuscan Baked Eggs on Lentils are gently baked eggs resting atop a flavorful, tomatoey bed of cooked lentils. It’s like an Italian Shakshuka, complete with Parmesan and pine nuts on top.
When I am rustling up breakfast, I try to figure out what’s for dinner. Otherwise, 5 p.m. will be here and I won’t know what the plan is.
But when I came back from a vacation recently, I was off my routine. For several days in a row, dinnertime came and I just looked like a deer in the headlights.
Luckily, I have some foodie friends whose ideas inspired me, and based on the photos of their recipes, I decided to make a sort of Italian Shakshuka, or Eggs in Purgatory.
I put the flame on under the skillet and got to work. It’s fun to make up your own recipe based on just an idea. Try it sometime!
The starting idea was Tuscan Baked Eggs, which I had never heard of before, but unfamiliarity shouldn’t stop you, it should drive you forward! Here’s what I saw in the refrigerator and pantry that helped me out: eggs, steamed lentils (I always keep a package of these on hand for speed), jarred pasta sauce, carrots, celery, onion, Parmesan cheese.
Ready, set, go! In less than 30 minutes, I had a new, tasty, healthy, Meatless Monday vegetarian meal.
How to make Tuscan Baked Eggs on Lentils
First, gather your ingredients. For this recipe, I used:
- olive oil
- onion
- celery
- carrots
- dried oregano
- steamed lentils
- jarred pasta sauce
- eggs
- Parmesan cheese
- pine nuts
- capers (optional garnish)
Cook the vegetables in a skillet until they’re soft and beginning to caramelize.
Add lentils and cook a bit more. Then make wells in the tomato-lentil mixture and crack an egg into each well. I used 5 eggs — 1 each for me and my two children, and 2 for my husband. Use whatever number suits your family.
Cook for a bit, then top with grated Parmesan and pine nuts, and run the skillet under the broiler to finish cooking the eggs.
Tuscan Baked Eggs on Lentils are gently baked eggs resting atop a flavorful, tomatoey bed of lentils, with Parmesan and pine nuts on top, for a fast Meatless Monday meal.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/2 large onion, chopped
- 2 ribs celery, chopped
- 2 carrots, chopped
- 1/2 teaspoon dried oregano
- 1 (17-ounce) package steamed lentils (you will use half the package)
- 1 (24- to 25-ounce) jar pasta sauce
- 5 eggs
- 1/4 cup grated Parmesan cheese
- 1/4-1/3 cup pine nuts
- Optional: 2-3 tablespoons drained capers for garnish
Directions
- Heat oil in large skillet and saute onion, celery, carrots and oregano until the vegetables are soft and beginning to caramelize, about 10 minutes.
- Stir in half the package of steamed lentils (save rest for another use) and the whole jar of pasta sauce. Stir, cover and simmer on low for about 10-15 minutes.
- Heat broiler in oven. Remove skillet lid, stir mixture (add a tablespoon or two of water if it seems too dry) and make slight indentations with the back of a spoon; crack an egg into each indentation. (I allowed 1 egg each for me and the kids and 2 for my husband; your mileage may vary.) Replace skillet lid and cook mixture on low for about 4-5 minutes.
- Remove lid, sprinkle eggs with grated Parmesan and pine nuts, and move the skillet to the broiler. Broil uncovered for 2 minutes, which will toast the pine nuts and finish cooking the eggs.
- Remove from oven and garnish with capers (if you like them), or snipped chives, or leave them as is. Serve onto plates, with a toasted bagel half tucked beside.
- Serves 4.
Notes
Recipe source: Dorothy Reinhold | Shockingly Delicious. Inspired by food bloggers Stephanie Weaver and Kalyn Denny.
Pin the image below for Tuscan Baked Eggs on Lentils to your Pinterest board to save this recipe
Other Shockingly Delicious recipes showcasing lentils
Barbecue Baked Lentils (small batch, vegan)
Lentil Mushroom Shepherd’s Pie (vegan)
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At ShockD, you’ll find scrumptious, tried & true, "scary good" recipes, tips and coaching to make YOU a fabulous home cook! Don't blame me if you need a 12-step program to wean yourself away!
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Oh my goodness, this looks just fabulous Dorothy!
Nicole,
Thank you! I loved it A LOT!
Hey, nice to know I inspired you! Love the idea of adding lentils… mmm.
Stephanie,
Inspiration is all around, isn’t it, if only we let it in!
Oh yum, I have to try this one, looks so very good!!
Tara,
Oh yeah, I really liked this one!
This is the second time I’ve come across a recipe like this in the last few weeks… looks so good and simple, and photographs nicely! I’m on it..
I’ve never tried anything like this, but it looks really good and I’m pretty game to try it. It seems like any old cooked lentils would do. (I’m guessing about 1 1/2 cups of cooked lentils go in the skillet?)
Thanks, Dorothy!
I so rarely think about eggs for dinner – this looks just delicious. A nice crusty loaf of bread and you’re all set. Thanks Dorothy!
Everything about this dish sounds so wonderful. I have not tried the steamed lentils yet. I will be on the hunt for them thanks to you.
Renee,
They are in the refrigerated section, or the refrigerated produce section sometimes. Also, if you have a Trader Joe’s near you, they carry them (shhhh…Melissa’s distributes them to TJs and TJs puts their own label on — all is fair in love and grocery stores, right?).
Great weekday supper post! This looks like a quick and easy dinner. Plus, I love anything with pasta sauce!
Heather,
Yeah, you could put pasta sauce on dirt and it would be good!