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Rustic Spicy Braised Lentils with Fried Eggs

A hearty, protein-packed bowl featuring tender braised lentils in a spicy tomato sauce, topped with crispy sunny-side-up eggs and fresh herbs.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 bowls
Course: Breakfast, Brunch, Dinner, Main Course
Cuisine: Mediterranean, Middle Eastern, Rustic
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Lentil Base
  • 1 cup brown or green lentils rinsed
  • 2 cups vegetable broth
  • 2 tbsp olive oil
  • 1 medium onion finely diced
  • 2 cloves garlic minced
  • 14 oz crushed tomatoes canned
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 0.5 tsp red chili flakes plus extra for garnish
Toppings
  • 2 large eggs
  • 1 tbsp butter or oil for frying eggs
  • 2 tbsp fresh parsley chopped

Equipment

  • Deep skillet or pan
  • Non-stick frying pan
  • Chef's knife
  • Cutting board

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 5 minutes until translucent.
  2. Add minced garlic, smoked paprika, cumin, and chili flakes. Stir and cook for 1 minute until fragrant.
  3. Stir in the rinsed lentils, crushed tomatoes, and vegetable broth. Bring to a boil.
  4. Reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender and liquid is reduced.
  5. Season with salt and pepper to taste. Remove from heat.
  6. In a separate non-stick pan, melt butter/oil over medium-high heat. Crack eggs into the pan.
  7. Fry eggs for 3-4 minutes until whites are crispy and set, but yolks are still runny.
  8. Serve lentils in bowls topped with a fried egg and garnished with fresh parsley and extra chili flakes.

Notes

Serve with crusty sourdough bread for a complete meal. Leftover lentils can be refrigerated for up to 4 days.