Ever wonder what to make with those cans of “fire-roasted” tomatoes?
Lentils with Fried Eggs
- 3 tablespoons unsalted butter
- 4 shallots, minced
- 3 stalk 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
- freshly ground black pepper
- 2 tablespoons chopped parsley
- 4 large eggs
- flatbread, for serving (optional)
Use a Dutch oven or a deep sided skillet and melt 1 tablespoon of butter over mediumhigh heat. Stir in the shallots, celery, thyme, and season with 1/2 teaspoon of salt. Continue to stir until the onions begin to brown. It should take less than 5 minutes.
Stir in the vinegar, 1/4 cup water, and the sugar. Continue stirring until almost all the liquid has evaporated, about another 5 minutes.
Stir in the tomatoes and increase the heat to high. Cook for 3 minutes. Stir in the lentils and another cup of water. Bring to a simmer, reduce heat to medium and cook about 10 minutes to just soften the lentils.
Stir in the mustard, season with salt and pepper and half the parsley. Remove from heat and cover to keep warm.
Melt the remaining 2 tablespoons of butter in a large skillet, over medium heat. Break the eggs into the skillet and fry just until the whites are set, about 3 to 5 minutes.
To serve: Divide the lentils among the serving dishes, top with an egg, and garnish with the remaining parsley.