5-Ingredient Baked Eggs in Tomatoes on Roasted Corn and Lentils
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4 people
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Calories
194 kcal
-
Course
Brunch
5-Ingredient Baked Eggs in Tomatoes on Roasted Corn and Lentils
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A simple dish with a beautiful presentation that is substantial enough for brunch or lunch. Each ingredient shines on its own, enhanced only by a little seasoning and fresh herbs.
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Ingredients
- 4 tomato plus a handful of cherry, medium
- 1 teaspoon thyme fresh leaves
- 1 corn cob
- 1/2 cup French lentils cooked
- 4 egg medium
Instructions
- Preheat the oven to 425F.
- Slice the tops off of the tomatoes. Use a melon baller or small spoon to scoop the seeds and pulp into a medium bowl. Be careful not to break through the outer flesh and skin of the tomato. You should finish with four tomato ‘cups’.
- Use a sharp pairing knife to cut the corn off the cob. Add it to the bowl of tomato flesh along with the lentils. Season generously with salt and pepper. Sprinkle in 1/3 teaspoon fresh thyme leaves and mix to combine.
- Lightly oil a 2-quart baking dish. Scrape the tomato, corn and lentils into the bottom of the dish. Slice a few cherry tomatoes in half and add them to the dish. Place the tomato cups on top. Season the tomato cups with salt and pepper and sprinkle a little thyme into them.
- Place baking dish on the center rack of the oven and roast for 15 minutes. Remove from oven. Using a pair of tongs, carefully turn over each tomato and drain the juices out onto the lentils. Set tomato, cut side up, back on the lentils.
- Crack an egg into each tomato cup. Return the pan to the oven and bake for an additional 10 – 12 minutes. Ovens will vary. Begin checking the egg around 8 minutes. The white should be set and the yolk soft.
- Remove the pan from the oven and cool for a few minutes. Season again and sprinkle the last of the fresh thyme on the top.
- Serve hot. If desired, finish the eggs with a drizzle of your finest olive oil or a dollop of crème fraiche and toasted brown bread.
Nutrition Information
Show Details
Calories
194kcal
(10%)
Carbohydrates
24g
(8%)
Protein
14g
(28%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Cholesterol
164mg
(55%)
Sodium
74mg
(3%)
Potassium
413mg
(9%)
Fiber
9g
(36%)
Sugar
5g
(10%)
Vitamin A
1328IU
(27%)
Vitamin C
20mg
(22%)
Calcium
52mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Calories | 194kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 14g | 28% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 164mg | 55% |
| Sodium | 74mg | 3% |
| Potassium | 413mg | 9% |
| Fiber | 9g | 36% |
| Sugar | 5g | 10% |
| Vitamin A | 1328IU | 27% |
| Vitamin C | 20mg | 22% |
| Calcium | 52mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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