A fairly simple set of ingredients combines with a blend of Vanns spices to create a complex and hearty dish that your guests might not even realize is vegetarian. A perfectly poached egg on top means this dish can be enjoyed from breakfast to dinner.
The most complicated part of this dish is making the Dukkah Spice Mix - once you have a jar of that in your pantry, you can whip this meal up in about 45 minutes or less, and you can even keep the prepared ingredients on hand if you'd like to make this a fast breakfast dish. All you'd need to do is heat up the lentils and tomatoes, poach an egg, and top with Dukkah. But this is more than a breakfast or brunch dish - it also satisfies as a vegetarian main, with its bed of earthy lentils tossed in a sharp vinaigrette, tomatoes tossed with earthy Vanns Harissa and slow roasted, and that perfect self-saucing egg on top. But it's the Dukkah that really brings it all together, the crunch and the flavors of the spices marrying all of the flavors together into a dish that you'll be happy to eat at any meal.
Serves 6. Adapted from Diana Henry.
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