Spiced Lentil and Caramelized Onion Baked Eggs
A warming Middle Eastern-inspired dish combining creamy lentil soup with caramelized onions and perfectly baked eggs, seasoned with aromatic spices like cumin and turmeric. Finished with a spiced butter drizzle and fresh parsley.
Ingredients
- •1 can lentil soup
- •1 large onion
- •½ tsp turmeric
- •1 tsp cumin
- •¼ tsp Aleppo pepper
- •2 Tbsp tomato paste
- •3 large eggs
- •2 Tbsp ghee
- •½ tsp cumin seeds
- •1 Tbsp olive oil
- •to taste salt and pepper
- •2 Tbsp parsley
- •for finishing
Cooking Instructions
- 1.
Place an oven rack in the center of the oven, then preheat to 350°F.
10 min
- 2.
In a medium, oven-safe pan, heat 1 Tbsp. olive oil over medium heat. Add 1 large, thinly sliced onion and 1/2 tsp. Kosher salt. Cook, stirring often, until golden brown, about 25 minutes.
25 min
- 3.
Add 1/2 tsp. turmeric, 1 tsp. cumin, 1/4 tsp. Aleppo pepper (or ⅛ tsp. crushed red pepper flakes), and 2 Tbsp. tomato paste. Cook and stir constantly until the onions are coated and the tomato paste has darkened slightly, about 2 minutes. Add ⅓ cup water; stir and scrape up all the browned bits on the bottom of the pan for 1 to 2 minutes, or until the liquid looks thickened and saucy. Add one 14-oz. can of lentil soup; cook, stirring to combine, 1 to 2 minutes. Turn off the heat and season with salt, pepper, and more Aleppo pepper or red pepper flakes to taste.
6 min
- 4.
Using a spoon, create 3 wells in the lentil mixture. Carefully crack 1 egg into each well. Transfer the pan to the oven and bake until the whites of the eggs are just set, 11 to 13 minutes.
12 min
- 5.
While the eggs bake, in a small pot or butter warmer, heat 2 Tbsp. unsalted butter, ghee, or olive oil over medium heat. Add 1/2 tsp. cumin seeds; swirl the pan until the seeds start to sizzle and brown, 30 seconds to 1 minute. Remove from the heat.
1 min
- 6.
Drizzle the finished eggs with the butter mixture, season with salt and pepper, and garnish with parsley before serving.
2 min