Breakfast Koshari
A comforting Egyptian breakfast bowl layering spiced lentils, rice, and macaroni with crisp fried onions, warm garlic tomato sauce, and fried eggs.
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
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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.
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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.
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3
Stir in 1 cup tomato sauce and simmer for 5 minutes until slightly thickened.
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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.
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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.