The short version
Eggs gently set in a smoky tomato and lentil sauce, served with bread. Serves 2 · estimated 20 minutes including prep. Use a lid to set the egg tops and cooked lentils to keep the total near 20 minutes.
Why you’ll love this tomato lentil skillet eggs
- A complete methodMeasured ingredients, practical equipment and clear cooking cues.
- Weeknight Vegetarian MealsEggs gently set in a smoky tomato and lentil sauce, served with bread.
- Know before you startUse a lid to set the egg tops and cooked lentils to keep the total near 20 minutes.
Ingredient notes
Exact amounts are in the recipe card below. Here’s what matters when you shop:
Before you shop. Use a lid to set the egg tops and cooked lentils to keep the total near 20 minutes.
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Tomato Lentil Skillet Eggs
Eggs gently set in a smoky tomato and lentil sauce, served with bread.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Serves
- 2
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Equipment
- 12-inch stainless steel skilletSee our pick →
- Instant-read food thermometerSee our pick →
Instructions
-
Prepare
Drain lentils, mince garlic and set out eggs and bread.
-
Simmer sauce
Heat oil in a lidded skillet. Cook garlic and paprika for 30 seconds, then add passata, lentils and salt. Simmer for 5 minutes.
-
Set eggs
Make four shallow wells and crack in eggs. Cover and cook over medium-low heat for 7–9 minutes until whites and yolks are firm and the egg dish reaches 160°F / 71°C.
-
Serve
Serve immediately with bread. Continue cooking if the egg centers remain unset.
Recipe notes
- Timing: Use a lid to set the egg tops and cooked lentils to keep the total near 20 minutes. Preparation, preheating and any rest explicitly stated in this method are included in the total estimate. Follow doneness and package directions if they require longer.
- Recipe status: Newly authored for this collection and not yet kitchen-tested. Cooking times are estimates.
- Recipe-page cover: A text recipe card. The Pinterest pin uses an AI-generated editorial food illustration in the style of the earlier collection, not a photograph of a kitchen-tested dish.
- Nutrition: Not calculated for this recipe.
Nutrition has not been calculated for this recipe.
Equipment for this recipe
Check the equipment list before starting. Appliance size and power can affect cooking time.
Easy variations
- More greens: Stir 50 g baby spinach into the sauce before adding eggs.
- Larger batches: Scale ingredient quantities with the serving controls. Use sufficient pan or basket space and allow more time for extra batches; instruction text describes the base batch.
How to store and reheat
- For this recipe: Best served fresh; refrigerate leftovers for up to 2 days and reheat to 165°F / 74°C.
- Chill promptly: Refrigerate perishable food in shallow covered containers at 40°F / 4°C or below within 2 hours, or 1 hour above 90°F / 32°C. Follow the shorter storage period stated above or on an opened ingredient; previously cooked ingredients keep their original storage deadline.
- Reheating: If reheating cooked leftovers, heat the portion thoroughly to 165°F / 74°C. Keep cold toppings separate. Follow any stricter package directions.
Frequently asked questions
What should I know before making tomato lentil skillet eggs?
Use a lid to set the egg tops and cooked lentils to keep the total near 20 minutes.
Can I make it ahead?
Best served fresh; refrigerate leftovers for up to 2 days and reheat to 165°F / 74°C.
Has this recipe been kitchen-tested?
Not yet. This is a newly authored recipe with estimated timing. Check the stated doneness, safe internal temperatures where given, and ingredient package instructions.