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Poached Eggs with Lentil and Chard Ragout

Kristine Kidd
Serve each person 1 or 2 eggs atop the ragout. For an extra garnish: mix 1 cup plain yogurt, 1 teaspoon extra-virgin olive oil, and ¾ teaspoon grated lemon zest in a small bowl. Season to taste with salt and pepper and spoon atop each serving. The richly flavored ragout can be served without the eggs. Spoon it over quinoa or rice for a satisfying dinner, or add a little extra broth and serve as a hearty soup. Makes 6 servings, plus leftovers
Servings 6

Ingredients
  

  • 3 tablespoons olive oil
  • large onions, chopped
  • 3 carrots, chopped
  • ½ fennel blub, trimmed and chopped
  • 3 bay leaves
  • 1 28- oz can San Marzano tomatoes, with juices
  • 5 cups chicken or vegetable broth, plus more as needed
  • cups brown lentils, picked over
  • 1 tablespoons minced fresh thyme, plus more for garnish
  • Coarse kosher salt and freshly ground pepper
  • 2 cups chopped fresh chard leaves, about ½ large bunch

Quinoa with Basil (see recipe below)

  • 1 to 2 tablespoons vinegar
  • 4 to 8 eggs

Instructions
 

  • Heat the oil in a heavy large saucepan over medium-low heat. Add the onions, carrots, fennel, and bay leaves and sauté until the onions begin to brown (caramelize), about 20 minutes.
  • Add the tomatoes, 5 cups of broth, lentils, and 1 tablespoon thyme. Bring to a boil, reduce the heat and simmer until the lentils are tender, stirring occasionally and thinning with more broth as needed, 30-45 minutes.
  • Meanwhile, prepare the quinoa (see recipe below).
  • Season the lentil ragout to taste with salt and pepper. Add the chard and simmer until wilted, about 5 minutes. Add more broth to thin to a thick ragout if needed. Cover to keep warm.
  • Prepare the eggs: For 4-6 eggs use 1 skillet, for more eggs use 2 skillets. Fill 1 or 2 large, deep skillets ¾ full with salted water and bring to a boil. Add 1 tablespoon vinegar to each skillet. Break an egg into a cup, and then slide the egg into the water. Repeat to add the remaining eggs to the skillet. Bring the water back to a simmer and cook gently until the whites are set, about 2 minutes.
  • Divide the quinoa among 6 plates. Top each with some lentil ragout. Using a slotted spoon, transfer 1 or 2 eggs to each plate. Top with yogurt if desired and sprinkle with additional thyme and serve right away.
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