Lentils, Tomatoes, Mushrooms, Goat Cheese and Baked Eggs Bowl

Naturally nutrient-rich powerhouses come together in this hearty, satisfying meal in a bowl.

INGREDIENTS:

6 large EGGS
3 Tbsp. oil
1 shallot, chopped
1/2 pound mushrooms, sliced
2 cloves garlic, minced
1 cup French lentils
1 8-oz. can whole peeled tomatoes, chopped
2 1/2 cups vegetable stock
4 oz. goat cheese

DIRECTIONS:

1.) PREHEAT oven to 375° F

2.) HEAT oil in a large, high-sided skillet over medium-high heat. ADD the shallots and mushrooms, COOKING until the shallots are translucent and the mushrooms begin to brown. ADD garlic and COOK for one minute, and then ADD lentils, tomatoes and stock.

3.) SIMMER uncovered, stirring occasionally, until lentils are softened and sauce is thickened (about 25 minutes).

4.) When lentils are cooked, MAKE 6 wells in the sauce, and CRACK an egg into each. SEASON with salt and pepper and PLACE into the preheated oven and COOK, about 6 minutes.

5.) When the eggs are done CRUMBLE goat cheese all around the skillet and SERVE.

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