
By Serious Eats
Roasted Tomatoes and Lentils With Dukka-Crumbed Eggs From 'A Change of Appetite'
Instructions
Cook:1h 15min
There's a reason oozing, soft-cooked eggs are arguably overused in food styling. That glistening ovum gold is like icing dripping down a cake, and anything underneath it is transformed into something richer, tastier, and more appealing. I would have been sold on this recipe from Diana Henry's new A Change of Appetite without that lusty addition, given my fondness for lentils in vinaigrette, but that broken yolk sealed the deal.
Updated at: Fri, 28 Mar 2025 01:09:10 GMT
Nutrition balance score
Great
Glycemic Index
31
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories543.6 kcal (27%)
Total Fat37.1 g (53%)
Carbs35.7 g (14%)
Sugars6.3 g (7%)
Protein23.5 g (47%)
Sodium832 mg (42%)
Fiber11.5 g (41%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings

½ cuphazelnuts
skins on

⅓ cupsesame seeds

1 teaspoonnigella seeds

1 tablespoonsunflower seeds

3 tablespoonscoriander seeds

1 tablespoonwhite peppercorns

1 ½ tablespoonscumin seeds

1 teaspoonground paprika

½ tablespoonsea salt flakes

12plum tomatoes
large, halved

3 tablespoonsolive oil

2 teaspoonsharissa

½ tablespoonsugar

salt

pepper

6eggs
large

1 tablespoonolive oil

0.5onion
finely chopped

1celery stick
finely chopped

1garlic clove
chopped

1 ⅓ cupsPuy lentils

1 sprigthyme

1bay leaf

0.5juice of lemon

1 tablespoonsherry vinegar

3 ½ tablespoonsextra virgin olive oil

2 tablespoonscilantro leaves
chopped
Instructions
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