Lentil and Egg Breakfast Skillet
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.
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
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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.
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2
Add 1 finely diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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3
Stir in 2 minced garlic cloves and 1 tsp grated fresh ginger and cook for 1 minute more.
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4
Add 1/2 tsp ground turmeric, 1/2 tsp ground coriander, and 1/4 tsp cayenne pepper, stirring to coat the aromatics.
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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.
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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.
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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.