Lentil and Egg Breakfast Skillet

Name: Lentil and Egg Breakfast Skillet
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1/2 cup red lentils, rinsed; 4 large eggs; 2 tbsp olive oil; 1 yellow onion, finely diced; 2 garlic cloves, minced; 1 tsp fresh ginger, grated; 1/2 tsp cumin seeds; 1/2 tsp ground turmeric; 1/2 tsp ground coriander; 1/4 tsp cayenne pepper; 1 can diced tomatoes (canned); 1 1/2 cup water; 1/2 tsp salt; 2 tbsp fresh cilantro, chopped; 1 lemon, halved

A hearty Indian-spiced breakfast skillet of cumin-and-turmeric-seasoned red lentils with eggs cooked right in the pan, finished with fresh cilantro and a squeeze of lemon.

35 minEasyServes 2360 cal/serving

IndianBreakfastStovetopHigh ProteinVegetarianHigh FiberGluten-FreeDairy-FreePork-FreeCorn-Free

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Ingredients

1/2 cup red lentils, rinsed
4 large eggs
2 tbsp olive oil
1 yellow onion, finely diced
2 garlic cloves, minced
1 tsp fresh ginger, grated
1/2 tsp cumin seeds
1/2 tsp ground turmeric
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1 can diced tomatoes (canned)
1 1/2 cup water
1/2 tsp salt
2 tbsp fresh cilantro, chopped
1 lemon, halved

Instructions

1

Heat 2 tbsp olive oil in a medium skillet over medium heat. Add 1/2 tsp cumin seeds and let them sizzle for 30 seconds until fragrant.
2

Add 1 finely diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3

Stir in 2 minced garlic cloves and 1 tsp grated fresh ginger and cook for 1 minute more.
4

Add 1/2 tsp ground turmeric, 1/2 tsp ground coriander, and 1/4 tsp cayenne pepper, stirring to coat the aromatics.
5

Add 1/2 cup rinsed red lentils, 1 can diced tomatoes (canned), 1 1/2 cup water, and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until the lentils are tender and most of the liquid is absorbed. The mixture should be thick.
6

Make wells in the lentils with a spoon and crack 4 large eggs into each well. Cover the skillet and cook for 4-6 minutes until the egg whites are set but the yolks are still runny, or cook longer for fully set yolks.
7

Remove from heat. Squeeze 1 halved lemon over the top and scatter 2 tbsp chopped fresh cilantro over everything. Serve directly from the skillet.

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Questions

How do I know when Lentil and Egg Breakfast Skillet is done?

Go by the cues in the method rather than the clock. Step 5: cook until the lentils are tender and most of the liquid is absorbed. Step 6: cook until the egg whites are set but the yolks are still runny, or cook longer for fully set yolks.

Is Lentil and Egg Breakfast Skillet spicy?

Moderately. The heat in Lentil and Egg Breakfast Skillet comes from 1/4 tsp cayenne pepper. For a milder plate, halve the cayenne; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Lentil and Egg Breakfast Skillet 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.

Does Lentil and Egg Breakfast Skillet contain eggs?

Yes: 4 large eggs. The full allergen list for this entry is eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How much protein is in Lentil and Egg Breakfast Skillet?

One serving (the recipe makes 2) has 22 g of protein in about 360 calories, alongside 32 g carbohydrate and 14 g fat, plus 5 g fiber and 780 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein breakfast collection.

How long does Lentil and Egg Breakfast Skillet keep?

Refrigerate what is left of Lentil and Egg Breakfast Skillet within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

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