Fast Recipes

Middle Eastern-style breakfast bowl

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

By Max Adey
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print
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.


  • 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)


  • 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.


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