Lentil Skillet With Spinach, Tomato, Egg and Feta
This skillet meal channels shakshuka, with eggs cooked in a mixture of aromatic lentils, spinach and tomatoes, and topped with briny feta. Made with affordable pantry- and fridge-friendly ingredients, it’s a nutritious, flavorful meal you can easily have at your fingertips. Serve with warm whole-grain pita or crusty bread. To make this recipe more efficiently, prep the ingredients while the lentils cook. Servings: 4 Storage note: Refrigerate for up to 2 days. Leftovers can be reheated in a microwave. (The egg won’t remain runny, but it will still be tasty.) Make ahead: The lentil mixture can be prepared and refrigerated for up to 4 days in advance. Notes: Look for frozen spinach in bags, where the leaves are easily separated, so you can use as much as you need at a time. (If you have a frozen block of spinach, defrost it first and use half of the 10-ounce block.)
Ingredients
- 1¼ cups dried brown or green lentils (see substitutions below) (8 ounces)
- 3 cups cold water, plus optional 1 cup boiling water, as needed
- 2 tablespoons olive oil
- 1 small yellow onion , diced (5 ounces)
- 2 garlic cloves, minced or finely grated
- ¾ teaspoon dried thyme
- 1 teaspoon sweet paprika
- 1 can no-salt-added diced tomatoes, with their juices (14.5-ounce)
- 2 cups frozen spinach (no need to defrost; see notes below) (5 ounces)
- ¼ teaspoon fine salt
- ¼ teaspoon freshly ground black pepper
- 4 large eggs
- ½ cup crumbled feta cheese (2 ounces)
Instructions
Place the lentils in a strainer, and rinse under cool running water. Discard any shriveled lentils or stones. Transfer the lentils to a medium (4-quart) pot, and cover with the cold water. Set the pot over medium-high heat, and bring to a boil. Reduce the heat to medium-low, and simmer, uncovered, stirring occasionally and adding the boiling water to the lentils, if needed, to keep them submerged, until the lentils are tender, 25 to 35 minutes. Drain.
In a medium-to-large (10-to-12-inch) high-sided skillet over medium heat, heat the oil until shimmering. Add the onion, and cook, stirring occasionally, until softened, about 3 minutes. Stir in the garlic, and cook, stirring, until aromatic, about 30 seconds. Stir in the thyme and paprika until combined. Add the tomatoes, and cook, stirring frequently, until their juices thicken slightly, about 3 minutes. Add the spinach, salt and pepper, and cook, stirring occasionally, until the spinach just defrosts, about 2 minutes. Stir in the lentils, and cook until just warmed through, 2 to 3 minutes. (At this point, you can transfer the lentil mixture to a lidded container and refrigerate until needed.)
Break 1 egg into a small ramekin or bowl. Form a well in the lentil mixture and pour the egg into it. Repeat with the remaining eggs. Scatter the feta over the top, cover and cook until the egg whites are opaque and the yolks are still slightly runny, 5 to 7 minutes. Remove from the heat, let rest for a few minutes, then serve.
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