Baked Eggs With Lentils

• 1/2 cup green lentil
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, crushed
• 1 green pepper, seeded and diced
• 1 red pepper, seeded and diced
• 1 lb tomatoes, peeled and chopped
• 2 tablespoons parsley, finely chopped
• 1 bay leaf
• 4 tablespoons water
• salt and pepper
• 4 eggs
• 2 tablespoons sherry wine, pale dry
• Garnish
• fresh parsley sprig

1. Bring the lentils to the boil in a large kettle of water and simmer, covered, for 35-40 minutes until soft. Drain.
2. Heat the oil in a large, heavy-bottomed saucepan and fry the onion, garlic and peppers gently until soft, about 5 minutes.
3. Mix in the cooked lentils and the tomatoes, parsley, bay leaf and water. Season well. Cook over moderate heat, stirring, for 10-15 minutes, or until most of the liquid has evaporated and the mixture is fairly thick.
4. Preheat oven to 400 degrees.
5. Spoon the mixture into a lightly greased ovenproof dish, removing the bay leaf. Make four slight hollows with the back of a spoon. Break in the eggs. Sprinkle with the sherry, cover and bake for 20 minutes, or until the egg whites are firm.
6. Serve at once, garnished with the parsley sprigs.

green lentil, olive oil, onion, garlic, green pepper, red pepper, tomatoes, parsley, bay leaf, water, salt, eggs, sherry wine, parsley sprig

Taken from www.food.com/recipe/baked-eggs-with-lentils-121225 (may not work)