Baked Eggs in Umbrian Lentil Ragu with Crumbled Feta
10min
20min
2
460
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Chef's Note
Baking eggs in an acidic tomato-based ragu slows down protein coagulation, preventing rubbery whites.
Tags
Ingredients
400 g leftover Umbrian lentil ragu (from Day 2)
100 g fresh baby spinach
1 clove garlic
1 tbsp olive oil
4 pieces large eggs
50 g feta cheese
5 g fresh parsley
1/4 tsp salt
1/4 tsp black pepper
Instructions
- 1
Preheat the oven to 190°C.
- 2
Mince 1 clove of garlic. Wash 100 g of fresh baby spinach and spin dry using a salad spinner.
- 3
Heat 1 tbsp of olive oil in a medium oven-safe skillet (such as a cast-iron pan) over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, taking care not to let it burn.
- 4
Add 100 g of fresh baby spinach to the skillet and cook for 2 minutes, stirring frequently, until fully wilted. Season with 1/4 tsp of salt and 1/4 tsp of black pepper.
- 5
Pour 400 g of leftover Umbrian lentil ragu directly into the skillet with the spinach. Stir gently to combine and simmer over medium heat for 3 minutes until the ragu is heated through and bubbling.
- 6
Use the back of a large spoon to create 4 small wells in the lentil and spinach mixture.
- 7
Crack 1 large egg into each of the 4 wells.
- 8
Crumble 50 g of feta cheese evenly over the top of the ragu, leaving the egg yolks uncovered.
- 9
Transfer the skillet to the preheated oven. Bake at 190°C for 10 to 12 minutes, or until the egg whites are opaque and set, but the yolks remain soft and runny.
- 10
Finely chop 5 g of fresh parsley. Remove the skillet from the oven, garnish with the chopped parsley, and serve immediately.
Nutrition Information (per serving)
460
26g
27g
24g
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