Baked Eggs with Tomatoes and Lentils are a game changer for your breakfast routine! It’s a powerhouse of nutrition that tastes AHH-mazing too!
Is there anything better than waking up to a warm, savory blend of tender lentils, tangy tomatoes, and perfectly baked eggs?
And when you add that dollop of creamy whipped goat cheese? Oh. My. Goodness!
Baked eggs with lentils is a hearty, comforting meal that’s perfect for any time of day!
Packed with protein from the lentils and eggs, it’s super nutritious!
And it’s really rich in flavor! I know it’s full of veggies, but I promise it’s actually really yummy!
It’s great for breakfast, brunch, or even a light dinner. You pick!
With simple ingredients and straightforward steps, baked eggs are really easy to make!
You can add your favorite herbs or switch up the cheese for a new flavor every time.
What Ingredients are in Baked Eggs with Tomatoes and Lentils?
A large ovenproof frying pan and some simple ingredients is all you need!
- Olive Oil: For sautéing your veggies.
- Shallot and Leeks: Minced for a sweet and mild onion flavor.
- Vegetable Broth: Great for adding extra flavor.
- Chopped Tomatoes: The tangy backbone.
- French Lentils: You could also use leftover lentils!
- Spinach: Adds a fresh, green touch.
- Black Pepper: Freshly ground for a spicy kick.
- Eggs: Egg whites. Egg yolks. All are welcome here!
- Goat Cheese and Greek Yogurt: Whipped together for a creamy topping.
- Rinse your green lentils thoroughly before cooking to remove any impurities.
- Gently crack the eggs into the skillet to keep the yolks intact.
- Feta cheese would work instead of goat cheese if that’s what you have.
- Grab a large skillet! You’ll need it!
- Add red pepper flakes if you like it super spicy!
- Red lentils or puy lentils would work too.
How to Make Baked Eggs with Tomatoes and Lentils
A little low heat. Some baking. Plus delicious lentils and baked eggs!
- Cook shallot and leeks until softened over medium heat.
- Add the lentils and tomatoes to the pan with broth and let them cook until tender.
- Make wells in the lentil mixture with back of a spoon, add eggs, and bake until the eggs are al dente.
- Keep the heat on medium low to prevent burning the lentils.
- Watch the eggs closely in the oven! They go from perfectly golden brown to overcooked quickly!
- A squeeze of lemon juice would taste great on top!
- Add your own kosher salt if you want it.
- Use an ovenproof sauté pan so you can just transfer from the stove to the oven.
Can You Make Baked Eggs Ahead of Time?
Yes, you can prepare the lentil and tomato mixture early.
When ready to eat, reheat, add fresh eggs, and bake.
If I’m eating it for breakfast it reduces the cooking time so much!
You could even use little individual ovenproof skillets!
Then just let everyone get their own in the morning.
That would be so cute!
Are Baked Eggs with Lentils Healthy?
Absolutely! This easy recipe is full of so many yummy things!
Lentils are a great source of plant-based protein and fiber. Both are fantastic for digestive health.
Eggs add a protein punch. Plus they’re rich in various vitamins and minerals.
And the veggies bring in vitamins, minerals, and antioxidants.
Woot! That’s a lot of nutrition in one little meal!
How to Store Baked Eggs with Tomatoes
If you have leftover baked eggs, they can be stored easily.
Just place in an airtight container and refrigerate.
Don’t forget to let it come to room temperature first.
It’s best enjoyed within 2-3 days.
Remember to reheat gently to avoid overcooking the eggs.
That means be really careful of the microwave. Cause it overcooks things fast!
Can You Freeze Baked Eggs with Tomatoes and Lentils?
Freezing this dish is possible, but I’d recommend freezing the tomato and lentil mixture separately from the eggs.
Eggs can change texture when frozen and reheated.
To enjoy later, thaw the lentil mixture in the fridge, reheat it, and then add fresh eggs to bake.
Is Baked Eggs with Tomatoes and Lentils Healthy?
Yep! Baked eggs with tomatoes is a healthy choice.
It’s low in carbs and high in protein. A great balanced diet.
The combination of lentils, eggs, and vegetables makes it nutrient-dense, filling, and great for sustained energy too!
You can always look up the nutritional information if you’re concerned, but honestly, live a little! It’s good for you!
Are Baked Eggs with Lentils Gluten-Free?
This recipe is naturally gluten-free.
So it’s a great option for those with gluten sensitivities or celiac disease.
It’s a hearty meal that doesn’t compromise on flavor or texture for those avoiding gluten.
If you decide to add any toasted seeds or sauce on top, be sure they are gluten free too.
You should always double check!
Are Lentils and Baked Eggs Keto?
While lentils are nutritious, they are higher in carbs and may not be suitable for a strict keto diet.
However, for those on a more moderate low-carb plan, this dish could be a delicious and satisfying option.
And I’m definitely no keto expert so if you have concerns, talk to your doc.
What to Serve with Healthy Baked Eggs with Tomatoes
A fried egg with lentils can be served with a bunch of different side dishes!
For a heartier meal, pair it with crusty bread, pita bread or a side salad.
If you’re keeping it low-carb, serve with some more steamed or roasted vegetables.
It’s also great with hot sauce or fresh herbs like coriander or parsley.
Here are some Breakfast Recipes I highly recommend:
- Old Fashioned Biscuits
- Chocolate Belgian Waffles
- Strawberry Croissant
- Breakfast Pizza with Crescent Rolls
- Denver Omelette
- Buttermilk Pancakes
- Potato Waffles
- Swedish Tea Rings
- Pumpkin Cinnamon Roll Casserole
- Hot Chocolate Charcuterie Board
- Ham & Hashbrown Breakfast Casserole
- Sausage Gravy Recipe
- Biscuit Bread Loaf
- Quiche with Havarti Cheese
Baked Eggs with Tomatoes and Lentils is bursting with flavors and packed with nutrients. Whether you’re serving it for breakfast, brunch, or dinner, it’s sure to be a hit. Enjoy!
- 2 Tablespoon olive oil
- 2 Tablespoons shallot, minced
- 1/2 cup leeks, minced
- 1 1/2 cups vegetable broth
- 1 (28 ounce) can diced tomatoes
- 1 cup dried French lentils
- 1 1/2 cups spinach washed and chopped
- 1/4 teaspoon black pepper
- 6 eggs
Whipped Goat Cheese
- Heat oil in a large skillet over medium-high heat.
- Add the shallot and leeks and cook, stirring, until softened, about 2 minutes.
- Add the broth and tomatoes, sprinkle with freshly ground black pepper and bring to a simmer.
- Add the lentils.
- Simmer uncovered, stirring occasionally, until lentils are softened and sauce is thickened (about 25 minutes.)
- Preheat oven to 375.
- Stir in the spinach until wilted. Create a well in the sauce for each egg you intend to make (4 to 6 recommended.) Break an egg into each well. Bake at 375 until eggs are cooked through, about 8 minutes but go by sight more than time for baked eggs.
- For the whipped goat cheese
- Place goat cheese and yogurt in the food processor.
- Pulse to combine.
- Add 1/2 teaspoon olive oil at a time, pulsing between pours, until you reach desired consistency.
- Add kosher salt to taste.
Amount Per Serving: Calories: 252Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 195mgSodium: 422mgCarbohydrates: 12gFiber: 5gSugar: 3gProtein: 16g