One-Pot Egg Bake

Directions

1. Preheat oven to 400˚F (200˚C).
2. Stir the cooked lentils into a 10 cup (2.25 L) casserole dish, and drizzle with 2 Tbsp (30 mL) olive oil. Season with salt and pepper.
3. In a large frying pan, heat 3 Tbsp (45 mL) olive oil over medium-high heat. Add the onion and saute for 5 minutes until translucent. Stir in the garlic, spices, and herbs and cook for 2 minutes, stirring often. Stir in chopped greens and saute just until they are wilted and completely covered in the spiced butter. Season with salt and pepper.
4. Scoop the greens on top of the lentils. Make four small dents in the greens and crack the eggs into each. Bake for 10-15 minutes, until the whites are set but the yolks are still soft. Sprinkle with chili powder before serving. Serve with warm naan bread.