Ingredients
3 tablespoon Extra-virgin olive oil
1 Medium onion, thinly sliced
1 Ancho peppers
1 Hotter pepper, if desired
5 clove Garlic
1.5 tablespoon Smoked paprika
2 teaspoon Whole cumin seeds, toasted and ground
28 ounces Fire-roasted whole tomatoes, skin-off
1/3 cup Parsley, minced
1/3 cup Cilantro, minced
1/3 cup Red lentils
6 Eggs, at room temperature
1 loaf Crusty bread
1 cup Feta cheese, crumbled
Preparation
Heat oil in a Dutch oven over high heat until shimmering.
Sweat onion, red pepper, and chilis and spread into an even layer. Cook, without moving, until vegetables on the bottom are deeply browned and beginning to char in spots, about 6 minutes.
Stir and repeat. Continue to cook until vegetables are fully softened and spottily charred, about another 4 minutes.
Add garlic and cook, stirring, until softened and fragrant, about 30 seconds.
Add paprika and cumin and cook, stirring, until fragrant, about 30 seconds.
Add tomatoes and lentils and stir to combine.
Reduce heat to a simmer and simmer for 20 minutes.
Season to taste, then stir in half of cilantro or parsley.
Using a large spoon, make a well near the perimeter of the pan and break an egg directly into it. Repeat for all eggs.
Season eggs, cover, reduce heat to lowest setting, and cook until egg whites are barely set and yolks are still runny, 5 to 8 minutes.
Top with remaining herbs and feta cheese, then serve over crusty bread.
