Spiced Lentils And Poached Eggs Food
SPICED LENTILS AND SCRAMBLED EGGS
Inspired by vegetarian fried rice, we cooked up red lentils in one skillet with loads of bell peppers, onion, garlic and classic Mediterranean spices like cumin, allspice, nutmeg and paprika. The lentils are then pushed to the side of the pan to crisp up while eggs are scrambled in the center. Everything gets tossed together at the end with fresh grape tomatoes, salty olives and fresh basil to garnish for a hearty breakfast packed with veggies.
Provided by Food Network Kitchen
Time 50m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium-high heat. Add the cumin, paprika, oregano, allspice, nutmeg, bell peppers, onion, 2 teaspoons salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables are softened and starting to caramelize in spots, 6 to 7 minutes. Stir in the capers and garlic and cook, stirring, until the garlic is fragrant, about 1 minute.
- Add the lentils and 2 cups water to the skillet and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the lentils are just tender and the water has evaporated, 10 to 12 minutes.
- Push the lentils around the edges of the pan, making a circle in the center about 6 inches in diameter. Add the remaining 1 tablespoon olive oil and heat over medium-low heat. Add the eggs and cook, gently pushing them back and forth with a rubber spatula as they begin to set, until softly scrambled, 6 to 8 minutes. (It's ok if some of the lentils get into the eggs while they are cooking. Everything is going to be combined in the end anyway!)
- Fold the lentils into the eggs along with the tomatoes and olives. Divide among bowls and garnish with basil if using. Store any leftovers in an airtight container in the refrigerator for up to 1 week.
POACHED EGGS WITH SLOW COOKED SPICY LENTILS
Make and share this Poached Eggs With Slow Cooked Spicy Lentils recipe from Food.com.
Provided by Morrisseyist
Categories Curries
Time 8h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a skillet, heat oil over medium heat.
- Add onions, and cook, stirring, until softened, about 3 minutes.
- Add garlic, ginger, coriander, cumin, and black pepper.
- Cook, stirring constantly, for one more minute.
- Add lentils, tomatoes, and stock. Bring to boil. Transfer to slow cooker.
- Cover and cook on LOW for 8 hours or HIGH for 4 hours.
- Stir in coconut milk, salt, and chili flakes.
- Cover and continue to cook for 30 minutes.
- Ladle into soup bowls and top with a poached egg.
- In order to make in advance:.
- Complete steps until mixture is placed into slowcooker.
- Refrigerate overnight and then transfer to slowcooker.
Nutrition Facts : Calories 450.4, Fat 22, SaturatedFat 13, Cholesterol 186, Sodium 95.9, Carbohydrate 46.1, Fiber 9.2, Sugar 8, Protein 22.3
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