Source: The Recipe of Love
Date tried: July 6, 2014
Yield: 6 servings
Time needed: 30 minutes
Prior Preparation Needed
Prepare Berbere Mixture
A surprisingly quick dish to make and suitable for lunch. It cries out for injera. If you don’t have any on hand, serve with a soft bread that will absorb the sauce, as it is quite spicy. The picture shows potato bread.
Boiled Egg in Lentil Sauce
6 boiled eggs, peeled
1/2 cup red lentils, washed and soaked for 15 minutes.
1 large red onion, chopped
1/4 cup olive oil
3 Tbsp. berbere mixture (or hot chili paste)
2 cups water
3 Tbsp. red wine
4 Tbsp. garlic & ginger mix
1 tsp. allspice
sea salt to taste
Set lentils on to soak.
On medium heat, brown the onion in a large frypan or wok.
Add olive oil and stir 2-3 minutes
Add 2 Tbsp. water.
Add the berbere mix and stir constantly 5-10 minutes.
Add the 2 cups of water and bring to a boil.
Drain the lentils and add. Reduce heat and cook 5 minutes.
Add wine and the garlic-ginger mix. Reduce heat to simmer for 5 minutes.
Add allspice and salt to taste.
Poke eggs with a fork and add to sauce.
Let simmer for 10 minutes, then serve.