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Overhead view of cumin-spiced lentils topped with two fried eggs, feta, and yogurt in a ceramic bowl on a wood table.

Egg and Lentil Breakfast Bowl with Feta and Yogurt

A skillet breakfast bowl of cumin-spiced lentils, wilted spinach, fried eggs, feta, and Greek yogurt with 33g of protein per serving.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American, American comfort, Tex-Mex, Italian-American
Calories: 457
Ingredients Method Notes

Ingredients
  

Lentils and Spinach
  • 1 tbsp olive oil divided
  • 1/2 yellow onion small (about 60g); diced
  • 2 cloves garlic minced
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 can canned lentils (15 oz / 425g); drained and rinsed, about 250g drained
  • 2 cups baby spinach (60g); roughly chopped
  • salt and black pepper to taste
Eggs and Toppings
  • 4 large eggs
  • 1/2 cup plain whole-milk Greek yogurt (120g)
  • 1/3 cup crumbled feta cheese (50g)
  • 1 lemon , cut into wedges; optional
  • hot sauce for serving; optional

Method
 

Cook the Lentils
  1. Heat 2 tsp of the olive oil in a 12-inch nonstick skillet over medium heat. Add the onion and cook for 3 to 4 minutes, stirring, until soft and starting to turn golden at the edges.
  2. Add the garlic, cumin, and smoked paprika. Cook for 30 seconds until fragrant.
  3. Add the drained lentils to the skillet in a single layer. Cook for 4 to 5 minutes, stirring only once or twice, until warmed through and lightly crisped on the bottom. Don't overstir here or the lentils turn to mush instead of holding their shape.
  4. Push the lentils to one side of the skillet and add the spinach. Cook 1 to 2 minutes until just wilted, then stir everything together. Season with salt and pepper and divide between two bowls.
Fry the Eggs and Assemble
  1. Wipe out the skillet and add the remaining olive oil. Heat over medium heat until it shimmers.
  2. Crack the eggs into the skillet, spacing them apart. Cook for 3 to 4 minutes until the whites are fully set and the yolks are still runny, or longer for a firm yolk.
  3. Slide two eggs onto each bowl of lentils and spinach.
  4. Top each bowl with a spoonful of Greek yogurt and a scattering of crumbled feta.
  5. Serve with a lemon wedge and hot sauce on the side, if using.

Notes

  • Rinse canned lentils well to cut sodium and the tinny flavor.
  • Don't stir the lentils too much or they'll turn mushy.
  • Fry eggs fresh each time, they don't reheat well.
  • Use pasteurized eggs for a soft yolk if serving kids or pregnant guests.