Author Notes
Crunchy and nutty skillet popped lentils in a bowl topped with an egg baked in bell pepper come together this decadent, gluten free and low calorie Egg Cup Lentil Bowl dish. —Megan Olson
Ingredients
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1 1/2 cups
dry lentils
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1 teaspoon
extra virgin olive oil
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1/4 cup
dried parsley
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1/2 teaspoon
cayenne pepper
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4
large eggs
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1
large red bell pepper
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salt & pepper to taste
Directions
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Prepare lentils according to Skillet Popped Lentil recipe instructions
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While lentils are cooking, slice bell pepper into 4 rings then remove ribs & seeds as necessary
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Heat a small skillet over medium heat and spray with nonstick cooking spray
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Cook bell peppers 3-4 minutes on each side until slightly softened
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Crack an egg into the middle of each bell pepper, it is fine if some egg seeps through the pepper
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Add salt & pepper to each egg
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Cook 4 minutes then place skillet under a low broiler for 5 minutes or until the top is baked through
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Remove eggs from oven & remove any egg on the outside of the bell pepper with your hand
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Divide lentils into 4 bowls, top with egg cups & enjoy!
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