Roasted Tomatoes and Lentils With Dukka-Crumbed Eggs From 'A Change of Appetite'

Name: Roasted Tomatoes and Lentils With Dukka-Crumbed Eggs From 'A Change of Appetite'
Cook time: 1 h 15 min
Total time: 1 h 15 min
Cuisine: Middle Eastern
Ingredients: 1/2 cup hazelnuts (skins on); 1/3 cup sesame seeds; 1 teaspoon nigella seeds; 1 tablespoon sunflower seeds; 3 tablespoons coriander seeds; 1 tablespoon white peppercorns; 1 1/2 tablespoons cumin seeds; 1 teaspoon ground paprika; 1/2 tablespoon sea salt flakes; 12 large plum tomatoes, halved; 3 tablespoons olive oil; 2 teaspoons harissa; 1/2 tablespoon sugar; salt and pepper; 6 large eggs; 1 tablespoon olive oil; 1/2 onion, finely chopped; 1 celery stick, finely chopped; 1 garlic clove, chopped; 1 1/3 cups Puy lentils; 1 sprig of thyme; 1 bay leaf; Juice of 1/2 lemon; 1 tablespoon sherry vinegar; 3 1/2 tablespoons extra virgin olive oil; 2 tablespoons chopped cilantro leaves

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: Thu, 21 Nov 2024 16:23:50 GMT