Lentils with Roasted Cherry Tomatoes and Sunny-Side-up Eggs

Name: Lentils with Roasted Cherry Tomatoes and Sunny-Side-up Eggs
Yield: Serves 4
Cuisine: American
Ingredients: 4 cups/720 g whole cherry tomatoes; 1 tbsp chopped fresh thyme; 1¾ tsp kosher salt; ¼ tsp chile flakes; 3 garlic cloves; 1 whole, 2 chopped; ¼ cup/60 ml extra-virgin olive oil, plus 1 tbsp; 1 cup/160 g chopped fennel; 1 tbsp chopped fresh rosemary; 1 cup/160 g chopped onion; 1 cup/120 g chopped carrots; 3½ cups/830 ml water; freshly ground pepper; 1 cup/190 g dried lentils, washed; 1 cup/240 ml dry white wine; Fleur de sel for sprinkling; 4 eggs; 2 tbsp unsalted butter; 2 tbsp red wine vinegar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Huckleberry

By Zoe Nathan

Published 2014

About

The key to this recipe is the last 2 tbsp of vinegar at the end. It brings this dish together and brightens it up at the same time. I love to eat this dish with sausages on the side, but crumbled sausage or chopped bacon cooked in with the lentils is really good as well. Serve it with nice crusty bread and butter.

Ingredients

4 cups/720 g whole cherry tomatoes
1 tbsp chopped fresh thyme

Americas
United States
West Los Angeles
Breakfast
Vegetarian
Gluten-free

Method

Preheat your oven to 450°F/230°C.
Combine the cherry tomatoes, thyme, whole garlic clove, ¼ cup/60 ml olive oil, ½ tsp of the salt, and the chile flakes i