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Breakfast Koshari

A comforting Egyptian breakfast bowl layering spiced lentils, rice, and macaroni with crisp fried onions, warm garlic tomato sauce, and fried eggs.

35 minMediumServes 4420 cal/serving

EgyptianBreakfastStovetopVegetarianHigh ProteinHigh FiberHalal-friendlyDairy-FreeNut-FreeSoy-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 1 yellow onion, thinly sliced
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 cup tomato sauce
  • 2 cups cooked white rice, warmed
  • 1 cup cooked brown lentils, warmed
  • 1 cup cooked elbow macaroni, warmed
  • 4 large eggs

Instructions

  1. 1

    Heat half of the 2 tbsp olive oil in a skillet over medium heat, add 1 thinly sliced yellow onion, and cook for 12 minutes until deeply browned and crispy.

  2. 2

    Remove cooked onions and set aside. In the same skillet, add 2 minced garlic cloves and 1 tsp ground cumin, cooking for 1 minute until fragrant.

  3. 3

    Stir in 1 cup tomato sauce and simmer for 5 minutes until slightly thickened.

  4. 4

    In a separate pan, heat remaining 2 tbsp olive oil over medium heat and fry 4 large eggs for 3 minutes until whites are set.

  5. 5

    Layer warm 2 cups warmed cooked white rice, 1 cup warmed cooked brown lentils, and 1 cup warmed cooked elbow macaroni in bowls, then top with sauce, fried large eggs, and crispy onions.

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Questions

How much time should I plan for Breakfast Koshari?

As written, 35 minutes: 15 of prep and 20 of cooking. The longest single stretch is step 1 (12 minutes): "Heat half of the 2 tbsp olive oil in a skillet over medium heat, add 1 thinly sliced yellow onion, and cook for 12 minutes until deeply browned and crispy."

Why cook the spices first in Breakfast Koshari?

Step 2 reads: "In the same skillet, add 2 minced garlic cloves and 1 tsp ground cumin, cooking for 1 minute until fragrant." Most spice flavor dissolves in fat, not water. The brief fry in step 2 wakes the spices up and spreads them through the oil. Keep them moving; they scorch in seconds.

Can I make Breakfast Koshari gluten-free?

Yes. The gluten in Breakfast Koshari is 1 cup cooked elbow macaroni, warmed. Swap the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

Is Breakfast Koshari vegan?

No, though it is vegetarian. What keeps it from vegan is 4 large eggs. For fully plant-based entries, see the vegan breakfast collection.

How much protein is in Breakfast Koshari?

One serving (the recipe makes 4) has 18 g of protein in about 420 calories, alongside 62 g carbohydrate and 12 g fat, plus 8 g fiber and 540 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein breakfast collection.

Serve it with

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