Name: Roast tomatoes, lentils and dukkah crusted eggs
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6 servings
Cuisine: Boil
Ingredients: 12 plum tomatoes halved; 2 sumac; 1/2 castor sugar; 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; 1 bay leaves; lemon halved, juice only; 3 dukkah

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Ingredients (12)

12	plum tomatoes — halved
2	sumac
1/2	castor sugar
	salt and freshly ground black pepper
6	eggs — large

LENTILS:

1/2	onion — finely chopped
1	garlic — cloves, mashed
250 g	lentils — puy
700 ml	stock — vegetable
1	bay leaves
	lemon — halved, juice only
3	dukkah

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Method:

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.

Recipe reprinted with permission of Hein Stirred. To see more recipes, please click here.

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