Best 3 Spiced Lentil And Caramelized Onion Baked Eggs Recipes

LENTILS AND RICE WITH CARAMELIZED ONIONS RECIPE BY TASTY

Steps:

• In a large pot, sauté the diced red onion and minced garlic in 1 tablespoon of olive oil until translucent, about 5 minutes.
• Add the water, green lentils, and salt to the large pot. Bring to a boil.
• Cover with lid and simmer for 10 minutes.
• To make the caramelized onions, heat a tablespoon of olive oil over low heat and add the onion slices, stirring occasionally until completely soft, dark brown, and caramelized.
• NOTE: This will take about 30 minutes. The onions should become very dark and tacky when finished. Stir often to avoid burning.
• Add the rice, cumin, cinnamon, and bayleaf to the lentils. Stir.
• Cook covered for about 15 minutes, or until rice is cooked.
• Serve lentils and rice topped with the caramelized onions, chopped fresh parsley, lemon wedges, and Greek yogurt if desired.
• Enjoy!

CARAMELIZED ONIONS AND EGGS

Steps:

• 1. Melt the butter in a medium pan and slowly sauté the onions over very low heat.
• 2. Add the sugar (if necessary, add a little bit of water)
• 3. Cook until the onions are completely softened and caramelized. The best way to caramelize onions in a pan; Cook for 5 minutes, stirring occasionally. When the onions begin to turn a brownish color, turn heat to low and cook the onions for 25-30 minutes, stirring occasionally. Once they are a dark, deep brown and sticky with caramelization, they're done!
• 4. Make 4 wells among the onions.
• 5. Break an egg into each well, and season with sea salt and freshly ground black pepper.
• 6. Cover the pan with a lid and cook until the whites are done to your liking and the yolks are still runny.
• 7. Garnish with a sprinkle of sumac and enjoy.

SPICED LENTILS AND SCRAMBLED EGGS

Steps:

• Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium-high heat. Add the cumin, paprika, oregano, allspice, nutmeg, bell peppers, onion, 2 teaspoons salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables are softened and starting to caramelize in spots, 6 to 7 minutes. Stir in the capers and garlic and cook, stirring, until the garlic is fragrant, about 1 minute.
• Add the lentils and 2 cups water to the skillet and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the lentils are just tender and the water has evaporated, 10 to 12 minutes.
• Push the lentils around the edges of the pan, making a circle in the center about 6 inches in diameter. Add the remaining 1 tablespoon olive oil and heat over medium-low heat. Add the eggs and cook, gently pushing them back and forth with a rubber spatula as they begin to set, until softly scrambled, 6 to 8 minutes. (It's ok if some of the lentils get into the eggs while they are cooking. Everything is going to be combined in the end anyway!)
• Fold the lentils into the eggs along with the tomatoes and olives. Divide among bowls and garnish with basil if using. Store any leftovers in an airtight container in the refrigerator for up to 1 week.