This is a dish you can eat for breakfast, lunch or dinner made with everyday ingredients. Flavourful and filling, this vegetarian meal features poached eggs and lentils – a good source of protein. The crusty baguette is the perfect accompaniment to sop up the tasty sauce.

• 1 tbsp (15 mL) canola oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 large clove garlic, minced
• 1 tsp (5 mL) ground cumin
• 1 tsp (5 mL) smoked paprika
• 1/2 tsp salt
• Pinch cayenne
• 1 cup (250 mL) cooked lentils
• 1 cup (250 mL) tomato basil pasta sauce
• 1 cup (250 mL) water
• 1/3 cup (75 mL) crumbled feta cheese
• 4 large eggs
• 2 tbsp (30 mL) chopped fresh cilantro or parsley

Parmesan Baguette:

• Half a baguette, sliced lengthwise
• 2 tbsp (30 mL) canola oil
• 2 tbsp (30 mL) grated Parmesan cheese

Preheat oven to 400ºF (200ºC). Line a small baking sheet with parchment.

Parmesan Baguette: In a small bowl, stir together oil and cheese. Spread over baguette halves and place on prepared sheet. Bake for about 8 minutes or until golden; set aside.

Meanwhile, in a large nonstick skillet, heat oil over medium heat. Cook onion, pepper, garlic, cumin, paprika, salt and cayenne for about 8 minutes or until vegetables are softened. Stir in lentils, pasta sauce and water; bring to a boil. Reduce heat and simmer about 5 minutes, stirring of-ten or until thickened.

Stir in the feta cheese and reduce heat to medium-low. One at a time; break an egg into a small bowl and slip the egg into the sauce. Cover and simmer very gently for about 5 minutes or until the whites of the eggs are firm, but yolks still runny. Sprinkle with cilantro to serve.