Baked Eggs with Lentils, Rapini and Spiced Turmeric Butter

Yield: Serves 2-4

Recipe by Renee Kohlman

Nutritional powerhouses like lentils and rapini are cooked in an aromatic butter, providing a great bed for eggs to get all cosy in. Served with warm naan bread; this is comfort food at its best.  


1 cup brown or beluga lentils, picked over and rinsed well

2 cloves garlic, crushed

2 sprigs thyme

2 Tbs (30 mL) olive oil

4 Tbs butter (or olive oil)

1 large onion, finely chopped

2 cloves garlic, minced

1 tsp turmeric

1 tsp ground cumin

1 tsp ground coriander

½ tsp chilli flakes

200 g (about 4 large handfuls) of coarsely chopped rapini, chard or kale

4 large eggs

To taste salt and pepper

Chilli powder


  1. Preheat oven to 400º F.
  2. Put the lentils in a medium saucepan with the garlic and thyme. Cover with plenty of cold water, bring to a boil, and cook for 20-35 minutes until tender.
  3. Drain and put in a shallow baking dish, drizzle with 2 Tbs (30 mL) olive oil and season with salt and pepper.
  4. Meanwhile, in a large frying pan, heat 4 Tbs butter over medium-high heat, add the onion and sauté for five minutes until translucent. Stir in the garlic and spices and cook for 2 minutes, stirring often.
  5. Stir in the chopped greens, stirring well and often, just until they are wilted and completely covered in the spiced butter. Season with salt and pepper.
  6. Scoop the greens on top of the lentils. Make 4 little dents in the greens and crack an egg in to each. Bake for 10-15 minutes, until the white is set but yolk still soft.
  7. Sprinkle with chilli powder before serving. Eat with warm naan bread.

Pin It on Pinterest