Spiced Lentil and Caramelized Onion Baked Eggs
3.9
(12)
![Photo of Kendra Vaculin's lentil onion bake with three eggs in a pan with a serving spoon on a countertop.](https://cdn.statically.io/img/assets.epicurious.com/photos/5f92dafeeddde6da9389a5aa/1:1/w_2560%2Cc_limit/IMG_7446_HERO_VOG_final.jpg)
Your local grocery store likely has a few canned (and jarred and cartoned) lentil soup options; for this recipe, stick with something basic and straightforward, like Amy’s. You want a fairly blank canvas to dress up with the earthy spices and sweet caramelized onions.
Recipe information
Total Time
45 minutes
Yield
2–3 servings
Ingredients
Preparation
Step 1
Place an oven rack in the center of the oven, then preheat to 350°F.
Step 2
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.
Step 3
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.
Step 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.
Step 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 ½ tsp. cumin seeds; swirl the pan until the seeds start to sizzle and brown, 30 seconds to 1 minute. Remove from the heat.
Step 6
Drizzle the finished eggs with the butter mixture, season with salt and pepper, and garnish with parsley before serving.
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Reviews (12)
Back to TopIt was a hit. Did it w homemade lentils using a mirepoix base and it was just incredible afterward. Had it with black Russian poppysead bread and cured jalapenos for extra heat.
Lucina
New York, NY
1/10/2022
Great idea.
Anna Perry
VICTORIA, BC (YYJ)
12/18/2021
Super delicious, will definitely be sure to have some crusty bread on the side next time. And I love this series, excited to see more.
Anonymous
Seattle, WA
12/7/2021
good recipe. i think it's even a bit better when i made it with Tasty Bite brand Madras Lentils.
murphdow
edina
5/15/2021
Very easy, quick meal. Poaching eggs in soup is such a great idea! I did add my own seasonings, to my taste, to make it taste less like soup from a can. But, 10/10 would recommend for an easy, cheap, and healthful meal.
eyebrowtoupee
4/10/2021
This was delightful. When I make it again, I'll double the recipe and use a larger baking pan. I also added just a touch of coconut sugar (1/2 a teaspoon), and let the yolks cook through. Letting it stand and cool a bit before serving seems to let the flavors deepen.
Anonymous
Texas
3/28/2021
This is going to be my new breakfast of champions! I made it according to the recipe until adding the eggs. At that point, I took 1/3 of the lentil onion mixture and put into an individual casserole dish. I added the egg to the dish and baked one serving. Tomorrow I will have another serving. I loved it.
tuesdaytwostep
Santa Rosa, CA
3/18/2021