Healthy Recipes

Egg Cup Lentil Bowls

No matter how cute these peppers turn out, only you will know how easy they were to prepare.

Toby Amidor thumbnail by MS, RD
Egg Cup Lentil Bowl
Courtesy Image
Calories 329
Protein 27g
Fat 6g
Carbs 45g
Courtesy Image

This creative recipe will have your Insta followers asking if you went pro. Lucky for you, cooking the egg in the red pepper cup couldn’t be easier.

Egg Cup Lentil Bowls Servings: 4
Prep time: 5   |   Cook time: 20
You'll need
  • For the lentils:
  • 1 1/2 cups dry lentils
  • 1 tsp extra virgin olive oil
  • 1/4 cup dried parsley
  • 1/2 tsp cayenne pepper
  • Salt & pepper to taste
  • For the egg cups:
  • 4 Eggland's Best Eggs (large)
  • 1 large red bell pepper
  • Salt & pepper to taste

Recipe and photo by Eggland’s Best eggs, the only eggs that provide better taste, nutrition and freshness. On Instagram @egglandsbest

1. In a medium skillet, warm to medium heat and add olive oil. Once the oil is hot, add lentils stirring them to coat in oil. After 5 minutes, the lentils will start to plump up. Continue stirring the lentils and moving them around the pan. Add salt, pepper, and cayenne to the skillet and stir another 5-7 minutes. When the lentils appear brown around the edges, add parsley and remove from pan.
2. While lentils are cooking, slice bell pepper into 4 rings then remove ribs and seeds as necessary.
3. Heat a small skillet over medium heat and spray with nonstick cooking spray. Cook bell peppers 3-4 minutes on each side until slightly softened. Crack an egg into the middle of each bell pepper, it is fine if some egg seeps through the pepper. Add salt and pepper to each egg. Cook 4 minutes, then place skillet under a low broiler for 5 minutes or until the top is baked through. Remove eggs from oven and remove any egg on the outside of the bell pepper with your hand.
4. Divide lentils into 4 bowls, top with egg cups, and enjoy!