Egg Cup Lentil Bowls

• 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

1. In a medium skillet, warm to medium heat & add olive oil
2. Once the oil is hot, add lentils stirring them to coat in oil
3. After 5 minutes, the lentils will start to plump up
4. Continuing stirring the lentils & moving them around the pan
5. Add salt, pepper & cayenne to the skillet & stir another 5-7 minutes
6. When the lentils appear brown around the edges, add parsley and remove from pan
7. While lentils are cooking, slice bell pepper into 4 rings then remove ribs & seeds as necessary
8. Heat a small skillet over medium heat and spray with nonstick cooking spray
9. Cook bell peppers 3-4 minutes on each side until slightly softened
10. Crack an egg into the middle of each bell pepper, it is fine if some egg seeps through the pepper
11. Add salt & pepper to each egg
12. Cook 4 minutes then place skillet under a low broiler for 5 minutes or until the top is baked through
13. Remove eggs from oven & remove any egg on the outside of the bell pepper with your hand
14. Divide lentils into 4 bowls, top with egg cups & enjoy!