Red Lentil and Chickpea Breakfast Stew

1. Sauté Onions

Melt the butter in a Dutch oven over medium heat. Once foaming, add the diced onion and half a teaspoon of sea salt. Sauté for about five minutes until soft and translucent.

2. Toast Spices

Add cumin, coriander, ginger, cinnamon, and paprika to the onions. Stir and toast for about a minute.

3. Combine Lentils, Chickpeas, and Stock

Mix in the tomato paste, then add the red lentils, chickpeas, remaining sea salt, and stock. Bring to a simmer and cook for 20 to 30 minutes until lentils are tender.

4. Poach Eggs in Stew

Carefully crack the eggs into the stew, spaced apart. Add a pinch of sea salt over the eggs, cover with a lid, and poach to desired doneness.