Roasted Tomatoes And Lentils With Dukkah Crumbled Eggs Food

ROASTED TOMATOES AND LENTILS WITH DUKKAH-CRUMBLED EGGS

Steps:

• To make dukkah, put hazelnuts in a dry skillet and toast over high heat until nuts smell roasted. Do not go too far, as they burn easily. Transfer to a plate to cool slightly, then crush in a mortar to a coarsely ground mixture. Put sesame and nigella seeds in dry skillet and toast until golden brown. Follow with sunflower seeds. Coarsely crush all toasted seeds and add to nuts. Toast coriander seeds until fragrant and coarsely grind. Repeat with peppercorns and cumin seeds. Combine nuts, seeds and toasted spices with the paprika and sea salt. Store in airtight container until needed. Alternatively, place all toasted spices and seeds together in a food processor and pulse until finely ground. Add nuts at end and pulse until they are coarsely ground.
• For tomatoes, heat oven to 375 degrees. Lay tomatoes on single layer in roasting pan. Mix olive oil and harissa together and toss with tomatoes to coat, ending cut-side up; sprinkle with sugar and season with salt and pepper. Roast for 45 minutes to 1 hour, or until caramelized in parts and slightly shrunken.
• Meanwhile, cook lentils. Heat oil in saucepan and gently sauté onion, celery and garlic until soft but not browned. Add lentils and stir. Add thyme and bay leaf. Pour in 3 cups of water, bring to a boil, reduce heat and simmer, uncovered, until lentils are just tender, about 15 to 25 minutes. When cooked, lentils should absorb all liquid (drain any excess liquid if they haven't, or add a little more water if they dry out while cooking). Remove thyme and bay leaf. Add lemon juice, vinegar, olive oil and cilantro. Taste for seasoning.
• Cook the eggs in boiling water for 6 minutes. They should still be a little runny in the middle. Rinse in cold water and once cool enough to handle, quickly peel. Roll lightly in dukkah and set each on top of a serving of lentils and tomatoes. Break the egg in half to see yolk (optional) and sprinkle more dukkah on top. Serve immediately.

ROASTED TOMATOES

Steps:

• Preheat the oven to 450 degrees F.
• Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.

ROAST TOMATOES, LENTILS AND DUKKAH CRUSTED EGGS

Steps:

• Preheat the oven to 190°C.Lay the tomatoes in a single layer in a roasting tin and pour the olive oil over and turn to coat, ending with the cut side up.Sprinkle the tomatoes with the sumac and sugar and season with salt and pepper.Roast in the oven for 45 minutes until caramelized in part and slightly shrunken.While the tomatoes are roasting, cook the lentils.Heat the oil in a saucepan and sauté the onion and garlic until soft and translucent.Add the lentils and give a good stir to coat with the oil.Add the stock and bay leaf, bring to the boil and simmer uncovered until the lentils are just tender.This will take about 15 - 25 minutes depending on the age of the lentils so keep a close eye as they can become mushy in an instant.When cooked, all the liquid should be absorbed but if not simply drain off the excess liquid.Remove the bay leaf and check the seasoning.Add the lemon juice and olive oil and stir through.Cook the eggs in boiling water for 6 minutes.Rinse in cold water and quickly peel.Roll them in the dukkah and set on top of a serving of lentils and tomatoes.Recipe reprinted with permission of Hein Stirred. To see more recipes, please click here.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor's Weekly newsletter.