Ingredients

2 TBSP extra-virgin olive oil, plus more for frying

2 ounces thinly sliced prosciutto, finely chopped

1 small carrot, coarsly chopped

1 small celery rib, coarsly chopped

1/2 small onion, finely diced

1 large garlic clove, minced

1 1/2 tsp. tomato paste

1/2 pound Umbrian lentils or green lentils (1 1/4 cups)

1 quart chicken broth

Salt and freshly ground pepper

4 large eggs

12 arugula leaves

Parmigiano-Reggiano cheese and aged balsamic vinegar, for serving

Preparation

  1. In a saucepan, heat the 2 tablespoons of oil; add the prosciutto and cook over low heat until the fat has rendered.

  2. In a food processor (or not), finely chop the carrot and celery. Add the vegetables to the saucepan along with the onion and garlic and cook, stirring, until the vegetables are softened, 7 minutes. Add the tomato paste and stir over moderately high heat until shiny, 1 minute. Add the lentils and 2 1/2 cups of broth and bring to a boil. Simmer over low heat, stirring occasionally, until most of the broth has been absorbed, 25 minutes. Add 1 more cup of the broth and continue simmering until absorbed, 10 minutes. Add the remaining 1/2 cup broth and simmer unitl the lentils are tender and suspended in a creamy sauce, 10 minutes. Season with salt and pepper.

  3. In a large nonstick skillet, heat a thin film of olive oil. Crack the eggs into the skillet, season with salt and cook over moderately high heat until the edges are golden, the whiltes are just set and the yolks are still runny. Spoon the lentils into shallow bowls and top with the eggs and arugula. Grate the cheese over the eggs and drizzle with balsamic vinegar. Serve right away.