Boiled Egg in Lentil Sauce

Source: The Recipe of Love
Date tried: July 6, 2014
Yield: 6 servings
Time needed: 30 minutes

Prior Preparation Needed
Hardboil eggs
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

Boiled Egg in Lentil Sauce

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.

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