Get the Recipe for our Baked Eggs with Lentils

Get the Recipe for our Baked Eggs with Lentils

I don’t love it when I hear people say breakfast is the most important meal of the day. To me, that’s like saying I like one of my kids more than another — how do you think that makes lunch and dinner feel? I think health experts say that because they want to make sure you don’t skip breakfast. There’s a bunch of studies that show that people should eat breakfast for a myriad of reasons, including avoiding getting hangry. 

 If you are like me, mornings are a full-on sprint — getting kids off to school, light housekeeping, answering emails and trying to get in a gym workout — so eating breakfast isn’t always easy. 

The trick is making sure you have healthy options ready to go. One of the easiest breakfasts you can make is eggs baked in a muffin tin. They keep for about 5 days in the fridge after you cook them and you can eat them on their own — or with a rich stew of sweet potatoes, tomatoes, and lentils. 

Basically, it’s like a shakshouka powered up with fiber-rich lentils and Vitamin A-packed sweet potatoes, that will keep you satisfied, drench your body in antioxidants, and is easier to portion out because of the muffin tin trick. The recipe is super basic and easy, especially if you use the pre-cooked lentils, which are such a time-saver. Feel free to add North African spice blends like harissa or ras el hanout instead of the cumin, smoked paprika and chili powder, like I have in this recipe. 

Healthy eating tip: Be sure to include protein in your breakfast to stay satisfied longer, balance blood sugar (unlike cereal or pastry) and boost your metabolism (protein requires more energy to turn into glycogen, which is what cells can use as energy). 

To get this recipe scroll down or download Manna Cooking -- or click HERE.

Please let me know what you think. Give me a shout at @tatiboncompagni on Instagram.