Lentils With Anchovies, Capers, and a Fried Egg
Recipe: #13682
August 07, 2014
Categories: Breakfast, Beans, Anchovy, Eggs, French, Indian, Italian, 5-Minute Prep, Brunch, High Fiber, High Protein, Sugar-Free, Vegetarian, Vegetarian Dinner, Italian Dinner, more
"I LOVE lentils. I eat them at least once a week. I also love capers and anchovies, so I came up with this. Lentils also taste delicious with an egg on top- especially one with a runny yolk. Don't let the anchovies scare you, as they're just there to flavor the lentils and their strong flavor will dissipate as you cook."
Ingredients
Nutritional
- Serving Size: 1 (483 g)
- Calories 634.7
- Total Fat - 24.3 g
- Saturated Fat - 8.9 g
- Cholesterol - 236.9 mg
- Sodium - 1364.7 mg
- Total Carbohydrate - 59.8 g
- Dietary Fiber - 25.7 g
- Sugars - 10.4 g
- Protein - 44.4 g
- Calcium - 132.4 mg
- Iron - 9.1 mg
- Vitamin C - 11.9 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Saute onion & garlic in olive oil in a large pan over medium-high heat for about 3 minutes. Add celery, carrots, and anchovies, and saute for 2 minutes longer.
Step 2
Add lentils and stir well. Add stock/water, bay leaf, capers, and cloves. Cover, lower heat, and simmer gently for 25-30 minutes, or until most of the liquid has been absorbed and the lentils are tender.
Step 3
Just before lentils are done, melt butter in a separate pan, then crack the eggs into it and cook until whites are firm and yolks are runny, about 3-5 minutes.
Step 4
Once the lentils are done, add salt and pepper if you wish. Serve lentils with fried egg on top.
Tips
No special items needed.