Spicy Lentils Baked With Eggs And Sujuk

Ingredienta

1 1⁄4 cups red Persian lentils
1⁄3 cup olive oil
1 large onion, fnely chopped
1 carrot, peeled and fnely chopped
1 celery stick, fnely chopped
3 garlic cloves, fnely chopped
2 fresh bay leaves
1 cinnamon stick
2 teaspoons sweet paprika
1 teaspoon dried chili flakes, or to taste
2 tablespoons tomato paste
3 1⁄4 cups canned chopped tomatoes
2 cups chicken stock
sea salt
freshly ground black pepper
8 eggs
1 lb 5 oz sujuk, cut into 1⁄2-inch-thick slices


Instructions

Put the lentils in a saucepan and add enough cold water to just cover. Bring
to a simmer and cook for 10 minutes, or until partially cooked. Drain well and
set aside.

Heat half the olive oil in a saucepan over medium heat. Add the onion, carrot,
celery, garlic, bay leaves and cinnamon, and cook for 6–7 minutes, or until the
onion has softened. Add the paprika, chili flakes and tomato paste and cook,
stirring, for 1–2 minutes, or until fragrant. 

Add the tomatoes, stock and parcooked lentils and stir well to combine. Bring to a simmer, cover, then reduce the heat to low and cook for 20 minutes, or until the lentils are tender. Season with salt and pepper. 

Discard the cinnamon stick and bay leaves.
Preheat the oven to 350˚F. Divide the lentil mixture between four 21⁄2-cup
ovenproof baking dishes. Break two eggs into each dish over the lentil mixture
and bake for 15–20 minutes, or until the eggs are set.

Meanwhile, heat the remaining oil in a large frying pan over medium heat.
Add slices of sujuk to the pan and cook for 3–4 minutes on each side, or until
golden. Divide among the dishes and serve immediately.