Lentils with scrambled eggs

Ingredients:

• 3 tablespoons unsalted butter
• 4 large shallots, finely chopped
• 3 stalks celery, finely chopped
• 3 sprigs of thyme
• 1/4 cup red wine vinegar
• 1.5 tsp sugar
• 1 can (400 g) of canned chopped baked tomatoes
• 1 can (425 g) brown lentils
• 2 teaspoons Dijon mustard
• 2 tbsp chopped fresh parsley
• 4 large eggs
• Flatbreads, for serving (optional)

Preparation:

1. In a large Dutch oven or deep skillet, heat 1 tablespoon of butter over medium-high heat. Add the shallots, celery, thyme, and 1/2 teaspoon of salt and cook, stirring occasionally, until golden brown, about 5 minutes. Add the vinegar, 1/4 cup of water, and sugar and cook until the liquid has evaporated, about 5 minutes.
2. Add the tomatoes and increase the heat to high; cook, stirring, for 3 minutes. Add the lentils and 1 cup of water. Bring to a boil, then reduce the heat to medium and simmer until the lentils are tender, about 10 minutes. Stir in the mustard and cook for another 5 minutes. Season with salt and pepper to taste, discard the thyme, and stir in half the parsley. Cover to keep the lentils warm.
3. In a large nonstick skillet over medium heat, melt the remaining 2 tablespoons butter. Crack each egg, one at a time, into a small bowl, then pour into the skillet; cook until the whites are set, 3-5 minutes. Serve the lentils with the scrambled eggs, garnished with the remaining parsley. Serve with flatbread.