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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green lentil	1/2	cup		-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic clove	2		crushed	-	-	-	-
green pepper	1		seeded diced	29.8	6.9136	1.2814	0.2533
red pepper	1		seeded diced	1.25	0.2753	0.0584	0.0138
tomato	1		peeled chopped	62.068999999999996	13.7631	3.2384	0.5397
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
bay leaf	1			-	-	-	-
water	4	tablespoons		0.0	0.0	0.0	0.0
salt pepper				-	-	-	-
egg	4			286.0	1.44	25.12	19.02
sherry wine	2	tablespoons		-	-	-	-
parsley sprig				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.