Lebanese caramelised-onion pilaf with fried eggs

Recipes / Eggs

Go meat-free for the night with this hearty Lebanese pilaf. Filled with warming spices and sweet caramelised onion, and topped with satisfying fried eggs, it has all the makings of a new easy weeknight favourite.

Recipe «Lebanese caramelised-onion pilaf with fried eggs» presented in category Recipes / Eggs, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author sheff would need: 105g green lentils, or brown lentils, washed, 1 tbsp ghee, 1 1/2 tbsp extra virgin olive oil, 2 tsp cumin seeds, 1 cinnamon stick , 3 large brown onions, halved, thinly sliced, 2 garlic cloves, crushed, 1/2 tsp ground cumin , 200g basmati rice, 500ml water, 4 eggs, 2 tbsp Greek yoghurt, 1/4 cup fresh coriander leaves.

Ingredients:

  • 105g green lentils, or brown lentils, washed 
  • 1 tbsp ghee 
  • 1 1/2 tbsp extra virgin olive oil 
  • 2 tsp cumin seeds 
  • 1 cinnamon stick 
  • 3 large brown onions, halved, thinly sliced 
  • 2 garlic cloves, crushed 
  • 1/2 tsp ground cumin 
  • 200g basmati rice 
  • 500ml water 
  • 4 eggs 
  • 2 tbsp Greek yoghurt 
  • 1/4 cup fresh coriander leaves 

Instructions

  1. Cover lentils with water in a saucepan. Bring to the boil over high heat. Reduce heat to medium and simmer for 12 minutes until just tender. Drain and refresh under cold running water.
  2. Meanwhile, heat ghee and 1 tbs oil in a heavy-based frying pan with lid over medium-low heat. Stir in cumin and cinnamon for 30 seconds. Add the onion. Season well with salt and cook, stirring, for 15 minutes or until the onion caramelises. Reserve 1 tablespoonful of onion mixture.
  3. Stir in garlic and ground cumin for 1 minute or until aromatic. Stir in rice and lentils. Add water. Bring to the boil. Reduce heat to low. Cook, covered, for 15 minutes or until the rice is tender. Stand, covered, for 5 minutes. Separate grains with a fork.
  4. Meanwhile, heat remaining oil in a non-stick frying pan over medium heat. Crack eggs into the pan and cook for 3 minutes for soft yolks.
  5. Serve the rice topped with fried eggs, yoghurt, reserved onion mixture and coriander leaves.