Lentils with Prosciutto and Eggs Recipe

Recipe Category: Dairy

Lentils With Prosciutto And Eggs Recipe


Serves 6

  • 6 tbsps. extra-virgin olive oil
  • 6 thin slices prosciutto, coarsely chopped
  • 1 tsp minced garlic
  • 1/2 cup finely chopped onion
  • 1 carrot, peeled, trimmed and finely chopped
  • 1 celery rib, finely chopped
  • 2 plum tomatoes, peeled, seeded and coarsely chopped
  • 1 cup brown Umbrian lentils (or use green LePuy lentils)
  • 2-3 cups chicken stock
  • 6 large eggs
  • 1/2 cup crumbled gorgonzola or feta cheese
  • 2 tsps. lemon juice
  • salt and freshly ground pepper to taste


  1. Heat 2 tbsps olive oil in a medium saucepan over medium heat
  2. Add the prosciutto and cook for 1 minute
  3. Add the garlic and cook for 30 seconds
  4. Add the onion, carrot and celery and cook until softened, about 5-7 minutes
  5. Stir in the chopped tomato and cook for 1 minute
  6. Add the lentils and 2 cups chicken stock and bring to a boil
  7. Lower the heat to barely a simmer
  8. Cook uncovered, stirring occasionally, until the stock has been absorbed, about 20-25 minutes
  9. Add additional stock as necessary until lentils are tender
  10. Season with salt and pepper to taste and cover to keep warm
  11. In a large nonstick skillet, heat the remaining olive oil over medium-high heat
  12. Crack the eggs into a bowl one at a time and add to the skillet
  13. Turn the heat to low
  14. When the white is just set, tilt the pan and spoon the oil over the eggs
  15. Cook for 1-2 minutes longer until the edges are slightly crisp and the yolks are still runny
  16. Remove from the heat
  17. Stir the cheese and lemon juice into the warm lentils
  18. Season with salt and pepper to taste
  19. Divide the lentils into 6 portions and top with the eggs to serve

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