1. Bring the lentils to the boil in a large kettle of water and simmer, covered, for 35-40 minutes until soft. Drain. 2. Heat the oil in a large, heavy-bottomed saucepan and fry the onion, garlic and peppers gently until soft, about 5 minutes. 3. Mix in the cooked lentils and the tomatoes, parsley, bay leaf and water. Season well. Cook over moderate heat, stirring, for 10-15 minutes, or until most of the liquid has evaporated and the mixture is fairly thick. 4. Preheat oven to 400 degrees. 5. Spoon the mixture into a lightly greased ovenproof dish, removing the bay leaf. Make four slight hollows with the back of a spoon. Break in the eggs. Sprinkle with the sherry, cover and bake for 20 minutes, or until the egg whites are firm. 6. Serve at once, garnished with the parsley sprigs. ---------------------------------------------------------------------------
Nutrition
Ingredients
