Lentils with Fried Eggs

Ingredients

• 15 ounce brown lentils canned
• 14 ounce canned tomatoes diced canned
• 3 stalks celery finely chopped
• 2 teaspoons dijon mustard 
• 4 large eggs 
• 2 tablespoons parsley fresh chopped
• 4 servings kosher salt 
• 4 servings pepper freshly ground
• 0.3 cup red wine vinegar 
• 4 large shallots finely chopped
• 1.5 teaspoons sugar 
• 3 sprigs thyme leaves 
• 3 tablespoons butter unsalted

Equipment

• bowl
• frying pan
• dutch oven

Directions

1. Heat 1 tablespoon butter in a Dutch oven or deep skillet over medium-high heat.
2. Add the shallots, celery, thyme and 1/2 teaspoon salt and cook, stirring occasionally, until starting to brown, 5 minutes.
3. Add the vinegar, 1/4 cup water and the sugar and cook until almost evaporated, about 5 minutes.
4. Add the tomatoes and increase the heat to high; cook, stirring, 3 minutes.
5. Add the lentils and 1 cup water. Bring to a simmer, then reduce the heat to medium and cook until the lentils are soft, about 10 minutes. Stir in the mustard and cook 5 more minutes. Season with salt and pepper; discard the thyme and stir in half of the parsley. Cover to keep warm.
6. Melt the remaining 2 tablespoons butter in a large nonstick skillet over medium heat. One at a time, break each egg into a small bowl, then slide it into the skillet; cook until the whites are set, 3 to 5 minutes.
7. Serve the lentils with a fried egg on top; sprinkle with the remaining parsley.
8. Serve with pita.
9. Photograph by Antonis Achilleos