Harissa Baked Eggs with Red Lentils & Yams
Fast and simple Harissa baked eggs with red lentils for a perfect brunch or meal!
Servings 4 servings
Calories 325
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
Instructions
- 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.
Nutrition
Serving Size: 0.25recipe with 4 eggs | Calories: 325 | Total Fat: 14g | Saturated Fat: 5g | Carbohydrate: 32g | Fibre: 5g | Sugars: 3g | Protein: 19g | Cholesterol: 210mg | Sodium: 361mg | Potassium: 772mg | Iron: 3mg