Spiced Lentil and Eggplant Breakfast Griddle

Ingredients

• eggplant, diced1 large
• cooked green lentils2 cups
• olive oil3 tbsp
• tomato paste1 tbsp
• garlic, minced2 cloves
• ground cumin1 tsp
• smoked paprika1/2 tsp
• eggs4
• scallions, sliced3
• cilantro or parsley, chopped1/4 cup

Method

1. 1Heat 2 tablespoons of olive oil in a skillet and cook the eggplant until browned and tender.
2. 2Stir in the garlic, cumin, and paprika, then add the tomato paste and cook for 1 minute.
3. 3Add the lentils and a splash of water, season well, and simmer until the mixture is thick and cohesive.
4. 4Make four small wells in the lentil mixture and crack an egg into each one.
5. 5Cover the skillet and cook on low until the whites are set and the yolks are just soft.
6. 6Finish with scallions, herbs, and the remaining olive oil, then serve hot.

Tips

• Cut the eggplant into small, even pieces so it cooks quickly and evenly.
• Keep the heat low once the eggs go in to avoid tough whites.
• This pairs well with flatbread for scooping.

Nutrition