Baked Eggs in Tomato and Lentils with Goat’s Cheese Sauce
TM5 TM6

Baked Eggs in Tomato and Lentils with Goat’s Cheese Sauce

4.2 (19 ratings)

Ingredients

  • 10 g fresh parsley leaves
  • 50 g olive oil
  • 80 g shallots
  • 150 g leeks (white part only), cut in pieces
  • 400 g tinned chopped tomatoes
  • 550 g water
  • 200 g dried Puy lentils
  • 1 heaped Tbsp vegetable stock paste, homemade
    or 1 vegetable stock cube (for 0.5 l), crumbled
  • 1 pinch ground black pepper
  • 150 g fresh spinach leaves
  • 4 large eggs
  • 100 g goat's cheese, soft
  • 70 g Greek yoghurt

Nutrition
per 1 portion
Calories
2076 kJ / 496 kcal
Protein
29 g
Carbohydrates
27 g
Fat
28 g
Fibre
11 g

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