Lentils, Rice, Vegetable Bake with Harissa Fried Eggs @eatcolor

harissa

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha offers a similar heat with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Grab a 2 and 1/2 to 3/4 baking dish with a lid or aluminum foil to cover it while baking.

Measure 1 cup of green or brown lentils and rinse them in a strainer, checking for impurities.

Drop the rinsed lentils into the baking dish.

Add 1/2 cup of brown rice to the lentils in the baking dish.

Chop a small onion or half of a medium onion and add it to the dish.

Slice a medium zucchini lengthwise, chop it into half-inch pieces, and add to the dish.

Add a can of white kidney beans to the mixture after rinsing them well.

Season the mixture with 1 and 1/2 teaspoons of thyme, 1 and 1/2 teaspoons of oregano, and 1/2 teaspoon each of salt and black pepper.

Pour 4 cups of vegetable broth into the baking dish and give it a gentle stir.

Cover the dish and place it in a preheated oven at 375°F for 1 hour and 25 minutes.

After baking, check that everything is soft and tender; stir in 2 handfuls of baby spinach.

Slice about 1 cup of grape tomatoes in half and drizzle them on top of the dish.

Return the dish to the oven uncovered for 10 minutes to wilt the spinach and roast the tomatoes.

Sprinkle a little salt and pepper on the tomatoes, then add 1 cup of shredded cheese on top.

Bake uncovered for an additional 5 to 7 minutes until the cheese is melted.

Let the lentil, rice, and vegetable bake rest for a few minutes.

Fry an egg to your liking, preferably with crispy edges and a soft runny yolk.

Place the fried egg on top of the bake, slightly off to the side.

Add a dollop of harissa next to the egg.

Add a dollop of plain Greek yogurt on the plate.

Squeeze some fresh lemon juice over the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens