Name: Egg Cup Lentil Bowls
Total time: 24 min 59 s
Yield: 4
Ingredients: 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; 4 eggland's best eggs (large); 1 large red bell pepper; salt & pepper to taste

Ingredients

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

Directions

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!