TUSCAN TOMATO SKILLET EGGS
RECIPE TYPE
Vegetarian, Under 30 min
SERVES
4
Prep Time: 10 min
Cook Time: 15 min
Ingredients
Directions
Heat oil in large non-stick skillet over medium heat. Cook onion, garlic, cumin, coriander and smoked paprika, if using, for about 3 minutes or until softened. Stir in tomato soup, lentils and cilantro; bring to a simmer. Simmer, stirring occasionally, for about 8 minutes or until starting to thicken.
Crack 1 egg into small bowl and place into lentil mixture. Repeat with remaining eggs. Cover and poach for about 3 minutes or until eggs are set to desired doneness. Uncover and sprinkle with salt and pepper.
Serve with baguette.
Tips: For a crisp addition to this hearty meal, toast your baguette before slicing. Looking for a little extra to add to this skillet meal? A sprinkle of crumbled Longo’s Feta Cheese is perfect. Substitute Longo’s Chicken Harissa Soup for the Longo’s Tuscan Tomato Soup, if desired.
NUTRITIONAL INFORMATION
Per serving: 630 calories
Protein 25g | Fibre 10g |
Fat 29g | Sugar 10g |
Carbs 77g | Sodium 1230mg |
