Archive for September, 2014

September 30, 2014

Baked Eggs with Moroccan Spiced Lamb and Lentils

Very versatile breakfast food. This will work with chorizo, spinach or kale, beans instead of lentils, etc etc. I’m sure you can make the whole thing in a cast iron skillet, but I made such a big batch it wouldn’t fit…

I prefer green lentils over red as they tend to hold their shape better. Not a fan of smooshy lentils.

Oh, and I also like to eat this with lots of sriracha. But any hot sauce will do (:

INGREDIENTS:

  • 1 lb lamb sausage, casings removed
  • 2 cups green lentils, rinsed and drained
  • 1/2 cup chopped red bell pepper
  • 1 cup chopped onions
  • 2 cloves garlic, minced
  • 3 small tomatoes, or 1 can 15 oz crushed tomatoes
  • 1 15oz can beef broth
  • water
  • 3 bay leaves
  • 1 tsp cumin
  • 1 tsp sweet paprika
  • 1 tsp parsley
  • salt

INSTRUCTIONS:

  1. Heat a 3 qt or so dutch oven over medium high heat. (Or if you’re making half a serving, it should all fit in a cast iron skillet) Add 1 tbs cooking oil and heat until shimmering. Add lamb sausage and break it up as it browns. Remove from pot and set aside.
  2. In remaining oil, add onions, bell pepper, paprika, parsley, and cumin. Salt generously. Sauté until just soft. 2-3 minutes. Add garlic, continue to sauté until fragrant. 2 minutes.
  3. Add tomatoes and simmer, scraping up anything stuck to the bottom of the pot. Add bay leaves, lentils, lamb, and beef broth. Stir and bring to a low boil. Add more water if needed to just submerge lentils (should not look soupy, lentil’s don’t absorb much).
  4. Cover and reduced heat to medium low, or a low simmer. 20-30 minutes or until lentils are just tender.
  5. Crack 4 or so eggs over the top, don’t stir. Cover to steam eggs, still on low heat, 3 minutes or until whites are fully cooked and yolk is still runny. (Or if making it directly in a cast iron skillet, remove from the stove and broil in the oven uncovered until eggs cook.) Scoop into bowls and serve, careful not to break the yolk.

I cook the eggs 2 at a time and reserve the rest of the lentils for the next day’s breakfast. These lentils will last you a few mornings. Just scoop lentils into a oven safe skillet (cast iron is your friend), mix to heat through over medium high heat on the stove, crack an egg or two over the top, then broil in the oven until eggs are cooked to the consistency of your liking.

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