Description
A refined breakfast of warm lentils, luscious eggs, and a silky yogurt-tahini sauce, balanced with bright lemon and fresh herbs.
Ingredients
Scale
- 2 cups cooked green or brown lentils (about 1 cup dried; cooked until tender but still holding shape)
- 1 tablespoon extra-virgin olive oil
- 1/3 cup Greek yogurt (or unsweetened plant yogurt)
- 1 tablespoon tahini
- 1 tablespoon lemon juice, plus extra lemon wedges
- 1 small garlic clove, grated
- Salt and freshly ground black pepper, to taste
- 1 small shallot, finely diced
- 1 garlic clove, minced
- 1/2 teaspoon smoked paprika
- 1 teaspoon chopped fresh thyme or oregano
- 2–3 tablespoons vegetable or chicken broth (or reserved lentil liquid)
- 2 large eggs, room temperature
- 2 teaspoons butter or olive oil for frying
- 2 tablespoons crumbled feta or soft goat cheese
- 1 tablespoon chopped chives or flat-leaf parsley
- Microgreens or pea shoots for garnish
- Sea salt and flaky salt for finishing
Instructions
- Heat 1 tablespoon of olive oil in a sauté pan over medium heat. Add the shallot and sauté until translucent and fragrant, about 2–3 minutes.
- Add the garlic and smoked paprika; cook for 30 seconds until aromatic. Deglaze the pan with 2 tablespoons of broth or reserved lentil liquid.
- Add the cooked lentils and thyme, toss to coat, and warm through for 2–3 minutes. Stir in lemon juice, season to taste, and add a splash more broth if mixture feels dry.
- Whisk yogurt, tahini, grated garlic, and 1 tablespoon of lemon juice to a smooth, pourable consistency. Adjust salt and pepper.
- In a nonstick pan, heat butter or oil over medium-high. Crack eggs into the pan and cook until whites set and edges crisp (about 2–3 minutes).
- Spoon warm lentils into shallow bowls. Make a well for the fried egg on top. Drizzle yogurt-tahini sauce around the egg, crumble feta, scatter chives and microgreens, and finish with flaky salt.
Notes
Reserve a little lemon zest to finish the plate for added brightness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 30mg