Lentils, Tomatoes, Mushrooms, Goat Cheese and Baked Eggs Bowl

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  • Ingredients
    6 large EGGS
    3 Tbsp. oil
    1 shallot, chopped
    1/2 pound mushrooms, sliced
    2 cloves garlic, minced
    1 cup French lentils
    1 8-oz. can whole peeled tomatoes, chopped
    2 1/2 cups vegetable stock
    4 oz. goat cheese

    Yields: 6 servings

  • Nutritional Information

    Per serving: 1/6 of recipe

    Calories: 307

    Total fat: 18 g
    Saturated fat: 6 g
    Polyunsaturated fat: 5 g
    Monounsaturated fat: 5 g

    Cholesterol: 201 mg
    Sodium: 391 mg
    Carbohydrates: 18 g
    Fiber: 4 g
    Sugar: 4 g
    Protein: 18 g
    Vitamin A: 165 mcg
    Vitamin D: 1 mcg
    Folate: 32 mcg
    Choline: 157 mg
    Calcium: 129 mg
    Iron: 3 mg
    Potassium: 219 mg

    This recipe is an excellent source of protein and choline, and a good source of vitamin A and iron.

Directions

  1. PREHEAT oven to 375° F

  2. HEAT oil in a large, high-sided skillet over medium-high heat. ADD the shallots and mushrooms, COOKING until the shallots are translucent and the mushrooms begin to brown. ADD garlic and COOK for one minute, and then ADD lentils, tomatoes and stock.

  3. SIMMER uncovered, stirring occasionally, until lentils are softened and sauce is thickened (about 25 minutes).

  4. When lentils are cooked, MAKE 6 wells in the sauce, and CRACK an egg into each. SEASON with salt and pepper and PLACE into the preheated oven and COOK, about 6 minutes.

  5. When the eggs are done CRUMBLE goat cheese all around the skillet and SERVE.

Insider Info

  • Mix the goat cheese with a tsp. of lemon zest for extra flavor.
  • When tomatoes are in season, substitute canned for fresh.