Roasted Tomatoes and Lentils With Dukkah-Crumbled Eggs
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:6 servings
- ½cup hazelnuts (skins on)
- ⅓cup sesame seeds
- 1teaspoon nigella seeds
- 1tablespoon sunflower seeds
- 3tablespoons coriander seeds
- 1tablespoon white peppercorns
- 1½tablespoons cumin seeds
- 1teaspoon ground paprika
- ½tablespoon sea salt flakes
- 12large plum tomatoes, halved
- 3tablespoons olive oil
- 2teaspoons store-bought harissa
- ½tablespoon sugar
- Salt and black pepper, to taste
- 6extra-large eggs
- 1tablespoon olive oil
- ½yellow onion, finely chopped
- 1celery stalk, finely chopped
- 1⅓cups Puy or green lentils
- 1sprig of thyme
- 1bay leaf
- Juice of ½ lemon
- 1tablespoon sherry vinegar
- ¼cup extra-virgin olive oil
- 2tablespoons chopped cilantro leaves
For the Dukkah
For the Tomatoes and Eggs
For the Lentils
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
572 calories; 36 grams fat; 6 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 6 grams polyunsaturated fat; 44 grams carbohydrates; 11 grams dietary fiber; 8 grams sugars; 23 grams protein; 764 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Debi
Recipe says to sauté garlic along with onion and celery, yet no garlic or amount is given in the ingredient list. I used 1 medium clove, minced. To save time, I ground everything in batches in an old coffee grinder that is now my spice grinder. (To clean the spice grinder, grind some stale, hard bread, then wipe out the grinder with a paper towel. Use the breadcrumbs in something else or compost them.) "Nigella" may be called "black caraway seeds" or "black cumin" in the store.
La
I use pistachios, almonds, sesame, coriander, cumin, fennel, and salt. Toasting everything except fennel and salt. I leave a bit of sesame whole for texture.
Good on eggs, buttered toast, avocados, even apples.
Zac and Cec
Awesome recipe! The biggest issue was that the lentils needed a lot of salt, which is missing in the ingredient list.
dimmerswitch
"There isn't a single thing in this dish that isn't healthy meets delicious."; verbatim my hubby's comment as he ate it. Keeper. Notes: *Garlic appears in saute instructions but not in ingredients list; I used 1 clove. *Lentils need salt as they cook (took 28 min) but not mentioned in recipe; add it. *Harissa tomatoes are SO delicious! *We don't enjoy jammy yolks so used hard boiled cut in half. *If you don't have dukkah, consider subbing za'atar; we sprinkled over cut egg.
Zac and Cec
Awesome recipe! The biggest issue was that the lentils needed a lot of salt, which is missing in the ingredient list.
Iowa Ron
The Penzeys spice company sells nigella seeds under the name of "Charnushka."
La
I use pistachios, almonds, sesame, coriander, cumin, fennel, and salt. Toasting everything except fennel and salt. I leave a bit of sesame whole for texture.
Good on eggs, buttered toast, avocados, even apples.
Debi
Recipe says to sauté garlic along with onion and celery, yet no garlic or amount is given in the ingredient list. I used 1 medium clove, minced. To save time, I ground everything in batches in an old coffee grinder that is now my spice grinder. (To clean the spice grinder, grind some stale, hard bread, then wipe out the grinder with a paper towel. Use the breadcrumbs in something else or compost them.) "Nigella" may be called "black caraway seeds" or "black cumin" in the store.
Private notes are only visible to you.
Advertisement
