Fast Recipes

Middle Eastern-style breakfast bowl

A Middle Eastern-inspired bowl perfect for breakfast or any time of the day.

By Max Adey
  • Serves 4
  • 10 mins preparation
  • 20 mins cooking
Middle Eastern-style breakfast bowl

A twist on shakshuka, this bowl can be served for any meal, and while it's substantial as it is, barbecued fish, chicken or lamb make fine additions.

Ingredients

  • 400 gm small green lentils
  • 6 eggs, at room temperature
  • 400 gm mixed cherry tomatoes, halved
  • 1/2 spanish onion, thinly sliced
  • 1 cup (loosely packed) flat-leaf parsley, plus extra to serve
  • 2 tbsp coarsely chopped dill, plus extra sprigs to serve
  • Persian feta and sumac, to serve
Baharat dressing
  • 125 ml (1⁄2 cup) extra-virgin olive oil
  • 2 tbsp aged red wine vinegar
  • Finely grated rind and juice of 1⁄2 lemon
  • 1/2 garlic clove, finely grated
  • 1/2 tsp baharat (see note)

Method

  • 1
    Cook lentils in a large saucepan of unsalted boiling water until tender (18-20 minutes). Drain well.
  • 2
    Meanwhile, cook eggs in a saucepan of boiling water (6 minutes for soft-boiled), then drain, cool under cold running water and peel.
  • 3
    For baharat dressing, whisk ingredients in a large bowl to combine.
  • 4
    Add lentils, tomatoes, onion and herbs to dressing, season to taste and toss to combine. Serve warm topped with feta, halved eggs and dill sprigs and sprinkled with sumac.

Notes

Baharat, a Middle Eastern spice mix, is available from Herbie's Spices (herbies.com.au) and Middle Eastern delicatessens.