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Ethiopia, Middle East and Africa · Misir Wat (Ethiopian Red Lentil Stew)

Misir Wat Lentil Toast with Jammy Egg

Crisp toast thickly spread with berbere lentils, then topped with garlic yogurt, a jammy egg and sizzling chili butter: a brunch-café favourite.

ServingsServes 2
Total cooking time35 min
DifficultyMedium

Method

  1. Make the lentil spread: melt the butter in a pan (18 cm), add the very finely chopped onion and cook over medium-low heat for until soft and golden. Add the garlic, berbere and tomato paste and stir for more.

    Add in this stepButter (for the spread) 1½ tbspOnion (finely chopped) 80 gMinced garlic 1 tspBerbere spice 2 tspTomato paste 2 tsp

    medium-low heat

  2. Add the lentils and water and cook over medium-low heat for , stirring. When the water is almost gone and the lentils are mushy, press them firmly with the back of a spoon into a thick spread, like hummus, that does not run. Season with salt and let cool a little.

    Add in this stepRed lentils (rinsed) 80 gWater 260 mlSalt to taste

    medium-low heat

  3. Bring water to a rolling boil in a pot (16 cm) and gently lower in the cold eggs with a ladle. Keep it at a steady bubble over medium-high heat for , then move the eggs straight into cold water until cool enough to peel. The yolks will be soft and jammy.

    Add in this stepEggs (straight from the fridge) 2

    medium-high heat

  4. Mix the Greek yogurt with the grated garlic, lemon juice and a pinch of salt to make the garlic yogurt.

    Add in this stepGreek yogurt 100 gFinely grated garlic ½ tspLemon juice 1 tspSalt to taste

  5. Toast the bread in a dry pan over medium heat for 1½ minutes per side, until golden and crisp. Two slices fit at a time, so this takes 2 batch(es), in total. A toaster works too.

    Add in this stepCountry or sourdough bread (1.5 cm slices) 4

    medium heat

  6. Put the chili-butter butter and pepper flakes in a small pan and warm over low heat for . As soon as it foams and turns red, take it off the heat; if it browns it turns bitter.

    Add in this stepButter (for the chili butter) 1½ tbspAleppo-style pepper flakes (pul biber) or mild chili flakes ½ tsp

    low heat

  7. Spread the lentils about 1 cm thick on the toast and swirl a spoonful of garlic yogurt over the top. Add the halved egg, drizzle with chili butter, scatter with coriander and eat right away.

    Add in this stepFresh coriander leaves 4 g

Cook's tip

The lentil spread keeps 3 days in the fridge and firms up as it cools, so add a spoonful of water when reheating. Always start the eggs in already-boiling water, or the timing will not be accurate.

Cooking it at camp

Make the spread at home and bring it in a tub; toast the bread on the grill grate. Boil the eggs in your camp pot and warm the chili butter in a small metal cup on the burner.