Harissa Baked Eggs with Red Lentils & Yams
This dish will knock brunch “out of the park” and get “home runs” when served as a fast and simple supper! Our soft and easy homemade Lentil Naan is the perfect partner for this dish.
- Pulse
- Lentils
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Makes
- 4-6 servings
Nutrition
- Serving Size 1/4 recipe with 4 eggs
- Calories 325
- Fat 14 g
- Saturated Fat 5 g
- Cholesterol 210 mg
- Carbohydrate 32 g
- Fibre 5 g
- Sugars 3 g
- Protein 19 g
- Sodium 361 mg
- Potassium 772 mg
- Folate 180 mcg
- Iron 3 mg
Ingredients
- 1 Tbsp (15 mL) canola oil
- 1 small yellow onion, diced
- 2-3 cloves garlic, minced
- 2-3 ripe tomatoes, chopped
- 1 small yam, peeled & finely diced
- 1/2 cup (125 mL) dry red split lentils, rinsed & drained
- 1-2 tsp (5-10 mL) Harissa spice mix or chili sauce (or to taste!)
- 1 1/2 cups (375 mL) low sodium vegetable or chicken broth
- 4-6 large eggs (depending on size of pan & servings)
- 1/2 cup (125 mL) crumbled Feta cheese
- chopped fresh parsley, cilantro or basil
Directions
In a skillet with a lid, over medium, heat canola oil. Add onion and garlic and sauté for 2 minutes.
Stir in tomatoes, yam, lentils, spices and broth. Bring to a boil, reduce heat to simmer and cover for 5 to 7 minutes until yams and lentils are soft. Mixture should be a sauce consistency; if dry, add additional broth or water.
Make 4 to 6 “wells” in the lentil mixture to place the eggs in. Crack each egg into a separate small bowl and then gently pour into a well. Crumble Feta cheese over the sauce and eggs.
Cover and continue to simmer over low heat until the eggs are poached until desired doneness.
Garnish with chopped fresh herbs.
One of my go-to’s. I love that it is high in protein, vegetarian and is all in one dish! I usually use carrots instead of yams because I have them kicking around more often.