- 3 tablespoons unsalted butter
- 4 large shallots, finely chopped
- 3 stalks celery, finely chopped
- 3 sprigs thyme
- Kosher salt
- 1/4 cup red wine vinegar
- 1 1/2 teaspoons sugar
- 1 14-ounce can diced fire-roasted tomatoes
- 1 15-ounce can brown lentils
- 2 teaspoons dijon mustard
- Freshly ground pepper
- 2 tablespoons chopped fresh parsley
- 4 large eggs
- Pocketless pita, for serving (optional)
Heat 1 tablespoon butter in a Dutch oven or deep skillet over medium-high heat. Add the shallots, celery, thyme and 1/2 teaspoon salt and cook, stirring occasionally, until starting to brown, 5 minutes. Add the vinegar, 1/4 cup water and the sugar and cook until almost evaporated, about 5 minutes.
Add the tomatoes and increase the heat to high; cook, stirring, 3 minutes. 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.
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. Serve the lentils with a fried egg on top; sprinkle with the remaining parsley. Serve with pita.
Per serving: Calories 303; Fat 13 g (Saturated 7 g); Cholesterol 238 mg; Sodium 751 mg; Carbohydrate 32 g; Fiber 9 g; Protein 16 g
Photograph by Antonis Achilleos