Lentils + Chard + Egg

So you know that old worn out sweater that you just can’t seem to part with though it’s pilled and a little frayed at the edges, because it’s soft and warm and always makes you feel cozy? That’s what this dish is to me.

Lentils and shallot, glazed with olive oil, then cooked gently in a mix of water and dry red wine. A pile of chard cooked in my usual way, stems shaved thin and sauteed with garlic, chile flakes, the soft leaves wilted in and the whole thing hit with a shot of Sherry vinegar at the end. And the egg, fried in olive oil until the edges crisp, laid gently on top of the pile of chard and lentils, a sprinkle of Piment d’Espelette salt scattered over before serving. It’s a little brown, not the sort of thing you’d necessarily feed to company, but it’s the sort of simple, tasty supper I’ve come to really love.