SPICED LENTILS AND SCRAMBLED EGGS

Spiced Lentils and Scrambled Eggs image

Provided by Food Network Kitchen

Time 50m

Yield 6 servings

Number Of Ingredients 16

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3 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon sweet Spanish paprika
1/2 teaspoon dried oregano
1/4 teaspoon allspice
Pinch of ground nutmeg
2 medium red, yellow or orange bell peppers (about 7 ounces each), diced
1 small onion (about 4 ounces), diced
Kosher salt and freshly ground black pepper
2 tablespoons capers
2 cloves garlic, minced
1 cup dried red lentils
4 large eggs, beaten
1 cup cherry tomatoes (about 8 ounces), halved
1/2 cup pitted kalamata olives, roughly chopped
Chopped fresh basil, for garnish, optional

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.