Lentils With Fried Eggs

• 3 tablespoons unsalted butter
• 4 shallots, minced
• 3 stalks celery, minced
• 3 sprigs fresh thyme
• kosher salt
• 1/4 cup red wine vinegar
• 1 1/4 cups water, divided
• 1 1/2 teaspoons sugar
• 1 (14 ounce) can fire-roasted diced tomatoes
• 1 (15 ounce) can brown lentils
• 2 teaspoons Dijon mustard
• fresh ground black pepper
• 2 tablespoons fresh parsley, chopped
• 4 large eggs
• pita bread, optional for serving

1. In a Dutch oven or deep sided skillet, heat 1 tablespoon of the butter over medium high heat. Add shallots, celery, thyme, and season with 1/2 teaspoon of salt. Cook, stirring occasionally, until onions begin to brown, less than 5 minutes. Stir in the vinegar, 1/4 cup of water, and the sugar and continue to cook until almost all the liquid has evaporated, about 5 minutes more.
2. Stir in the tomatoes and increase the heat to high; cook another 3 minutes. Stir in the lentils and another cup of water. Bring to a simmer, then reduce heat to medium and cook to soften the lentils, about 10 minutes.
3. Stir in the mustard; cook 5 minutes. Season with salt and pepper and stir in half the parsley. Remove from heat and cover to keep warm.
4. Melt the remaining 2 tablespoons of butter in a large skillet over medium heat. Break each egg, individually, into a small bowl, then slide into the skillet to fry until the whites are set, 3 to 5 minutes.
5. Meanwhile, divide lentils among serving plates, top with a fried egg, then garnish with remaining parsley. Serve with pita bread if desired.

unsalted butter, shallots, stalks celery, thyme, kosher salt, red wine vinegar, water, sugar, tomatoes, brown lentils, mustard, fresh ground black pepper, fresh parsley, eggs, pita bread

Taken from www.food.com/recipe/lentils-with-fried-eggs-507014 (may not work)