Comfort food exemplified.
|12||plum tomatoes — halved|
|salt and freshly ground black pepper|
|6||eggs — large|
|1/2||onion — finely chopped|
|1||garlic — cloves, mashed|
|250 g||lentils — puy|
|700 ml||stock — vegetable|
|lemon — halved, juice only|
Preheat the oven to 190°C.
Lay the tomatoes in a single layer in a roasting tin and pour the olive oil over and turn to coat, ending with the cut side up.
Sprinkle the tomatoes with the sumac and sugar and season with salt and pepper.
Roast in the oven for 45 minutes until caramelized in part and slightly shrunken.
While the tomatoes are roasting, cook the lentils.
Heat the oil in a saucepan and sauté the onion and garlic until soft and translucent.
Add the lentils and give a good stir to coat with the oil.
Add the stock and bay leaf, bring to the boil and simmer uncovered until the lentils are just tender.
This will take about 15 – 25 minutes depending on the age of the lentils so keep a close eye as they can become mushy in an instant.
When cooked, all the liquid should be absorbed but if not simply drain off the excess liquid.
Remove the bay leaf and check the seasoning.
Add the lemon juice and olive oil and stir through.
Cook the eggs in boiling water for 6 minutes.
Rinse in cold water and quickly peel.
Roll them in the dukkah and set on top of a serving of lentils and tomatoes.