Lentils with Prosciutto and Eggs Recipe

Lentils With Prosciutto And Eggs Recipe

Ingredients

Serves 6

• 6 tbsps. extra-virgin olive oil
• 6 thin slices prosciutto, coarsely chopped
• 1 tsp minced garlic
• 1/2 cup finely chopped onion
• 1 carrot, peeled, trimmed and finely chopped
• 1 celery rib, finely chopped
• 2 plum tomatoes, peeled, seeded and coarsely chopped
• 1 cup brown Umbrian lentils (or use green LePuy lentils)
• 2-3 cups chicken stock
• 6 large eggs
• 1/2 cup crumbled gorgonzola or feta cheese
• 2 tsps. lemon juice
• salt and freshly ground pepper to taste

Method

1. Heat 2 tbsps olive oil in a medium saucepan over medium heat
2. Add the prosciutto and cook for 1 minute
3. Add the garlic and cook for 30 seconds
4. Add the onion, carrot and celery and cook until softened, about 5-7 minutes
5. Stir in the chopped tomato and cook for 1 minute
6. Add the lentils and 2 cups chicken stock and bring to a boil
7. Lower the heat to barely a simmer
8. Cook uncovered, stirring occasionally, until the stock has been absorbed, about 20-25 minutes
9. Add additional stock as necessary until lentils are tender
10. Season with salt and pepper to taste and cover to keep warm
11. In a large nonstick skillet, heat the remaining olive oil over medium-high heat
12. Crack the eggs into a bowl one at a time and add to the skillet
13. Turn the heat to low
14. When the white is just set, tilt the pan and spoon the oil over the eggs
15. Cook for 1-2 minutes longer until the edges are slightly crisp and the yolks are still runny
16. Remove from the heat
17. Stir the cheese and lemon juice into the warm lentils
18. Season with salt and pepper to taste
19. Divide the lentils into 6 portions and top with the eggs to serve

Full List of Eggs Recipes
Full List of Lentil Recipes