Lentils for breakfast? It’s totally happening with these savory baked eggs in tomatoes, lentils and spinach topped with tangy whipped goat cheese.
I don’t even want you to think about the fact that baked eggs are wildly healthy right now.
That is almost beside the point.
Let’s think, instead, about satisfaction. Can someone tag Mick Jagger on this?
I’m an egg girl. What I mean by that is that I eat a lot of eggs.
When I fry them in coconut oil and have them with toast or fresh tomato in the morning, I always have two. But when I make these baked eggs for breakfast, I only need one.
Oh, don’t get me wrong…I still eat two. But I only need one.
[clickToTweet tweet=”Easy, high protein Baked Eggs in Tomatoes with Lentils and Spinach. #breakfast” quote=”Twitter LOVES eggs.” theme=”style1″]
It’s fulfilling without weighing you down. To the contrary, these baked eggs will help you sail right through your day. Which is why I’m putting this forward as a breakfast when, to be perfectly honest, it could easily be your dinner.
And speaking of easy. Baked eggs are super simple to make. I made this video in case you don’t believe me.
OK, actually I made this video because I loooove making videos…but hopefully it demonstrated the ease of making this dish as well. You watched it, riiiiight??
Healthy Baked Eggs with Tomatoes and Lentils Recipe
I only have one rule. Don’t skip the whipped goat cheese. It may seem optional, but it’s really not. It’s easy to make (just throw it in the food processor with some yogurt and olive oil) and it’s signature tang takes this dish across the threshold from good to fantastic. You only need a little dollop. But what a dollop it is!
OK we can think about health now. Only the highlights (cuz the list of benefits here is looong.)
- Protein
- Fiber
- Iron
- Folate
- Vegetarian
- Gluten free.
Tell me all about your favorite breakfast. Healthy or decadent, whichever floats your boat. I’m also going to be making more videos so please subscribe to my YouTube channel.
Can’t get enough egg breakfast recipes? Try these next.
Fried Eggs with Plantains and Chimichurri Sauce
Mushroom and Swiss Chard Oven Baked Frittata
- 2 tablespoons olive oil
- 2 tablespoons shallot minced
- 1/2 cup leeks minced
- 1 1/2 cups vegetable broth
- 1 can/box chopped tomatoes 26/28 ounce
- 1 cup dried French lentils
- 1 1/2 cups spinach washed and chopped
- freshly ground black pepper
- 4 to 6 eggs
- 4 ounces of plain goat cheese
- 3 ounces of 0% plain greek yogurt
- olive oil
- kosher salt
- Heat oil in a large skillet over medium-high heat.
- Add the shallot and leeks and cook, stirring, until softened, about 2 minutes.
- Add the broth and tomatoes, sprinkle with freshly ground black pepper and bring to a simmer.
- Add the lentils.
- Simmer uncovered, stirring occasionally, until lentils are softened and sauce is thickened (about 25 minutes.)
- Preheat oven to 375.
- Stir in the spinach until wilted. Create a well in the sauce for each egg you intend to make (4 to 6 recommended.) Break an egg into each well. Bake at 375 until eggs are cooked through, about 6 to 8 minutes but go by sight more than time.
- Place goat cheese and yogurt in the food processor.
- Pulse to combine.
- Add a little olive oil at a time, pulsing between pours, until you reach desired consistency.
- Add kosher salt to taste.
Recipe Video
I don't recommend using salt in the egg dish. It can make lentils mushy and the broth provides plenty of flavor. Salt in the whipped goat cheese, however, is almost obligatory.
Garnish with fresh parsely.
Calories are approximate and will vary based on exact ingredients used and serving size.
Unfortunately I do not like onions or any onion based food, this includes shallots and leeks 🙁 I wish I did my life would be a lot easier! What would you suggest as good substitutes?? I use onion powder if a recipe requires
That’s a tough one. If you like garlic you can try that in place of the shallots. And maybe a little onion powder as well. Let me know how it turns out!
What do you think about making the lentil/tomato base (everything except the eggs) a day or two before, then throw it together with the eggs and bake later? Will the base get too mushy? I know it’s less than an hour to prep, but turns out my guests have early starts each day of this visit and I don’t really want to get up even earlier to prep. Thanks for your thoughts. I have made this recipe before and everyone loved it.
Hi David. That is so nice to hear. I think it might work because French lentils hold their shape much better than almost any other kind of lentil. I haven’t tried it myself of course (though I might because wouldn’t it be great to make an easy dish even easier?) but it seems worth a go. If you do it and get a chance to let me know how it went I’d love to hear.
Delicious recipe! My sister and I are lactose intolerant so we (unfortunately) forewent the cheese drizzle, but this was amazing even without it! I did it stovetop, poaching the eggs in the sauce shakshuka style and it was easy and fantastic. Thanks!
Oh what a great idea. Thanks for sharing. I will try it like that next time. And thanks so much for taking the time to comment, it makes my day!
Seriously this looks so tempting!! It’s a brilliant combo of all the good stuff! Breakfast perfection 🙂
Thanks, Mahy!
I love this dish, it looks delicious, I am pinning this for later! Thank you for sharing this recipe!
Great! Let me know if you try it, Sara.
Christine, I’ve just got around to trying this out. We had it for supper about 30 minutes ago. Quick, easy, delish. Big thumbs up from my man & me 🙂
Yeah!!! Thanks so much Jane. You’ve absolutely made my day 🙂
Love these baked eggs and the whipped goat cheese! Pinned!
Thanks Tania! I’m making it again Christmas morning 😀
Seriously i’m drooling. I love goat cheese but lentils for breakfast – girl that is like heaven to my ears (and tastebuds)! I’m always looking for something different for breakfast and this is a must make
ASAP!! pinning and yumming!
Thanks Sam. It’s pretty yummy. Your croutons would be delish on this, too!
Whipped goat cheese? I HAVE to try that!
Oh you really really do! We also got really decadent and put it on our steak the other night.
This looks delicious Christine. – Sreelatha
Thanks Sreelatha!
This is such a TERRIFIC dish!!
I’m not a breakfast girl, so for me it will be the perfect dinner, with some green-salad on the side 🙂
Mouth-watering photos btw
I’m hoping you receive my comment, as this is the 3rd(!) time I’m trying
Oh shoot. I’ve noticed my comments have decreased lately. Thanks for being persistent ANd for letting me know. I’ll check in with Jetpack. Also, this would be so good with a side salad!! I’m gonna try that next week. This week I’m still on the breakfast thing.
Whipped goat cheese is soooooo goooooodddd!! Not optional, ever! I’ve never had it with breakfast though. I tend to go decadent with my breakfasts…french toast, pancakes, eggs benedict…but I love putting fried eggs on top of kale salads so I know I would enjoy this dish! 🙂
IMO you can put an egg on anything and it only makes it better. I have a pretty decadent french toast with blackberry compote a few posts back if you’re interested. I love breakfast. sigh….
This looks fantastic for breakfast, lunch or dinner! I seriously need to eat more lentils during meals other than dinner…they are so good! Beautiful photos too!
Thanks Kathrina. I’ll have a lentils for lunch post coming sooon! I’ve appointed myself as the spokesperson for lentils 😉