SPICED LENTIL AND CARAMELIZED ONION BAKED EGGS

Spiced Lentil and Caramelized Onion Baked Eggs image

Provided by Kendra Vaculin

Yield 2-3 servings

Number Of Ingredients 12

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1 (14.5-ounce) can basic lentil soup, like Amy's
1 large onion, thinly sliced
½ tsp. turmeric
1 tsp. cumin
¼ tsp. Aleppo pepper or ⅛ tsp. crushed red pepper flakes
2 Tbsp. tomato paste
3 large eggs
2 Tbsp. ghee, unsalted butter, or olive oil
½ tsp. whole cumin seeds
Olive oil
Kosher salt and freshly ground black pepper
Parsley, for finishing

Steps:

Place an oven rack in the center of the oven, then preheat to 350°F.
In a medium, oven-safe pan, heat 1 Tbsp. olive oil over medium heat. Add 1 large, thinly sliced onion and ½ tsp. Kosher salt. Cook, stirring often, until golden brown, about 25 minutes.
Add ½ tsp. turmeric, 1 tsp. cumin, ¼ 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.
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.
While the eggs bake, in a small pot or butter warmer, heat 2 Tbsp. unsalted butter, ghee, or olive oil over medium heat. Add ½ tsp. cumin seeds; swirl the pan until the seeds start to sizzle and brown, 30 seconds to 1 minute. Remove from the heat.
Drizzle the finished eggs with the butter mixture, season with salt and pepper, and garnish with parsley before serving.