5 Servings 40 min Cook
4 1/2 Cup Vegetable Broth
1 Cup Brown Rice
1 Cup Lentils
2 Tbsp Olive Oil
2 Large Onions
1 Cloves, minced Garlic
1 Tsp, ground Cumin
1/2 Cup Parsley
1 Tbsp Olive Oil
5 Large Egg
1 Dash Salt
1 Tsp Pepper
1 Tsp Paprika
1/4 Cup Pine Nuts
7 Tsp Harissa Hot Sauce
In a large saucepan, bring the broth to a boil.
Add the brown rice, lentils, and a hefty pinch of salt, and return to a boil.
Reduce the flame to a simmer and cook for 40 minutes, or until the rice and lentils are cooked through (add more liquid as needed).
Once the rice and lentils are fully cooked, remove from the heat, but keep the lid on for another 10 minutes.
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add in the sliced onions and cook until deeply browned and beginning to caramelize, about 20 minutes (add small amounts of water at a time to prevent the onions from burning; you can also continue cooking the onions for as long as the rice and lentils cook for a deeper caramelization).
When the onions are deeply golden and almost finished, add in the minced garlic and cook for another 2 minutes.
When the rice and lentils have finished cooking, fold half of the onion mixture, cumin, chopped parsley, and remaining 1 tablespoon of olive oil into the pot.
Reserve the rest of the onions for serving.
Wipe the skillet used to cook the onions clean, lightly grease with olive oil spray, and return to medium heat.
Crack the eggs into the pan and cook to your desired doneness.
Sprinkle the tops of the eggs with salt, pepper, and a dash of paprika.
Serve all together garnished with pine nuts and the harissa.