500 g small tomatoes
3 tablespoons of olive oil
2 tablespoons of aceto balsamico
Salt and ground black pepper
½ teaspoon of sugar
2 cloves of garlic, peeled and cut into slices
3 sprigs of fresh rosemary
150 g lentils (the small ones, Puy or Beluga)
400 ml vegetable stock
4 large free-ranged eggs
2 tablespoons of white vinegar
2 tablespoons of chopped Italian parsley
Cut the tomatoes in halve. Cover the base of a baking tray (or ovenproof dish) with olive oil, aceto balsamico, salt, ground pepper and sugar. Put the tomatoes on the oven dish, cut surface down. Cover with slices of garlic and fresh rosemary. Put the tray into the preheated oven (200° C) for 10 to 15 minutes, until the skin of the tomatoes starts to shrivel.
Remove the rosemary and allow the tomatoes to cool until they are lukewarm.
Wash the lentils, add water or vegetable stock, stir, bring to the boil and simmer until lentils are tender but have not got mushy (20 - 30 min.). Drip the lentils.
Put a large, wide pan with water and vinegar on a high heat and bring to the boil. Turn down to a simmer, break the eggs to poach and cook to your liking (a soft poached egg needs 3 minutes; a slightly firmer egg needs 4 minutes).
Serve lentils together with the poached eggs and the tomatoes. Cover with chopped parsley.