Baked Eggs in Tomato and Lentils with Goat’s Cheese Sauce

Name: Baked Eggs in Tomato and Lentils with Goat’s Cheese Sauce
Prep time: 10 min
Cook time: 45 min
Total time: 45 min
Yield: 4 portions
Ingredients: 10 g fresh parsley leaves; 50 g olive oil; 80 g shallots; 150 g leeks; 400 g tinned chopped tomatoes; 550 g water; 200 g dried Puy lentils; 1 heaped Tbsp vegetable stock paste; 1 pinch ground black pepper; 150 g fresh spinach leaves; 4 large eggs; 100 g goat's cheese, soft; 70 g Greek yoghurt

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Niveau facile

Temps de préparation 10min

Temps total 45min

Nombre de portions 4 portions

Ingrédients

10 g fresh parsley leaves
50 g olive oil
80 g shallots
150 g leeks (white part only), cut in pieces
400 g tinned chopped tomatoes
550 g water
200 g dried Puy lentils
1 heaped Tbsp vegetable stock paste, homemade
ou 1 vegetable stock cube (for 0.5 l), crumbled
1 pinch ground black pepper
150 g fresh spinach leaves
4 large eggs
100 g goat's cheese, soft
70 g Greek yoghurt

Infos nut.: par 1 portion
Calories: 2076 kJ / 496 kcal
Protides: 29 g
Glucides: 27 g
Lipides: 28 g
Fibre: 11 g