Spiced Lentil And Caramelized Onion Baked Eggs Recipes

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SPICED LENTIL AND CARAMELIZED ONION BAKED EGGS



Spiced Lentil and Caramelized Onion Baked Eggs image

Caramelized onions and a trio of spices turn an ordinary can of lentil soup into a stew-y, flavorful dinner.

Provided by Kendra Vaculin

Categories     Lentil     Fall     Egg     Winter     Quick & Easy     Stew     Onion     Vegetarian     Tree Nut Free

Yield 2-3 servings

Number Of Ingredients 12

1 (14.5-ounce) can basic lentil soup, like Amy's
1 large onion, thinly sliced
½ tsp. turmeric
1 tsp. cumin
¼ tsp. Aleppo pepper or ⅛ tsp. crushed red pepper flakes
2 Tbsp. tomato paste
3 large eggs
2 Tbsp. ghee, unsalted butter, or olive oil
½ tsp. whole cumin seeds
Olive oil
Kosher salt and freshly ground black pepper
Parsley, for finishing

Steps:

  • Place an oven rack in the center of the oven, then preheat to 350°F.
  • In a medium, oven-safe pan, heat 1 Tbsp. olive oil over medium heat. Add 1 large, thinly sliced onion and ½ tsp. Kosher salt. Cook, stirring often, until golden brown, about 25 minutes.
  • Add ½ tsp. turmeric, 1 tsp. cumin, ¼ tsp. Aleppo pepper (or ⅛ tsp. crushed red pepper flakes), and 2 Tbsp. tomato paste. Cook and stir constantly until the onions are coated and the tomato paste has darkened slightly, about 2 minutes. Add ⅓ cup water; stir and scrape up all the browned bits on the bottom of the pan for 1 to 2 minutes, or until the liquid looks thickened and saucy. Add one 14-oz. can of lentil soup; cook, stirring to combine, 1 to 2 minutes. Turn off the heat and season with salt, pepper, and more Aleppo pepper or red pepper flakes to taste.
  • Using a spoon, create 3 wells in the lentil mixture. Carefully crack 1 egg into each well. Transfer the pan to the oven and bake until the whites of the eggs are just set, 11 to 13 minutes.
  • While the eggs bake, in a small pot or butter warmer, heat 2 Tbsp. unsalted butter, ghee, or olive oil over medium heat. Add ½ tsp. cumin seeds; swirl the pan until the seeds start to sizzle and brown, 30 seconds to 1 minute. Remove from the heat.
  • Drizzle the finished eggs with the butter mixture, season with salt and pepper, and garnish with parsley before serving.

CARAMELIZED ONIONS AND LENTIL RICE



Caramelized Onions and Lentil Rice image

Provided by Ingrid Hoffmann

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon unsalted butter
2 tablespoons olive oil
1 medium yellow onion, thinly sliced
1 teaspoon sugar
Kosher salt and freshly ground black pepper
2 garlic cloves, minced
2 cups long-grain white rice
1 quart water
1 (15.5-ounce) can lentils, drained and rinsed
1/4 teaspoon ground cumin

Steps:

  • Melt the butter with the oil in a medium skillet over medium heat. Add the onions, sugar, and some salt and pepper. Cook until the onions become deep brown and sticky, about 20 minutes, stirring every 4 or 5 minutes (if the onions color too quickly, reduce the heat to medium-low).
  • While the onions caramelize, make the rice. Heat the remaining tablespoon of oil in a saucepan over medium heat. Add the garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add the rice and stir, cooking it until the grains begin to turn opaque, about 2 minutes. Add the water, lentils, and cumin; season with salt and pepper. Increase heat to medium-high and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes. Serve topped with the caramelized onions.

SPICED LENTILS AND SCRAMBLED EGGS



Spiced Lentils and Scrambled Eggs image

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

3 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon sweet Spanish paprika
1/2 teaspoon dried oregano
1/4 teaspoon allspice
Pinch of ground nutmeg
2 medium red, yellow or orange bell peppers (about 7 ounces each), diced
1 small onion (about 4 ounces), diced
Kosher salt and freshly ground black pepper
2 tablespoons capers
2 cloves garlic, minced
1 cup dried red lentils
4 large eggs, beaten
1 cup cherry tomatoes (about 8 ounces), halved
1/2 cup pitted kalamata olives, roughly chopped
Chopped fresh basil, for garnish, optional

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.

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