10 ratings

Egg Cup Lentil Bowls

Simple yet delicious - try this recipe at home
Egg Cup Lentil Bowls
Eggland's Best

Healthy yet delicious and made in under 30 minutes. 

Recipe courtesy of Eggland's Best. 

Ready in
25 m
Calories Per Serving


For the Lentils

  • 1 1/2 Cup dry lentils
  • 1 Teaspoon extra virgin olive oil
  • 1/4 Cup dried parsley
  • 1/2 Teaspoon cayenne pepper
  • salt & pepper to taste

For the Egg Cups

  • 4 Eggland's Best Eggs (large)
  • 1 large red bell pepper
  • salt & pepper to taste


For the Lentils

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

For the Egg Cups

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!