Green Puy lentils with tomatoes and scrambled eggs
preparation of recipe
Put 2 cases of olive oil with the diced shallot and the garlic in a casserole dish. Sauté over low heat while stirring. Add the crushed tomato and tomato paste and continue cooking over low heat for another 5 minutes.
Meanwhile, boil the lentils in boiling water for 10 minutes. Rinse and set aside.
Add 1 teaspoon of ginger, 1 teaspoon of ras el hanout, salt, pepper and dried oregano, stir and add a large glass of water. Cook for 15 minutes over medium heat before adding the lentils.
Be careful to stir well from time to time and add water if really necessary.
The cooking is finished as soon as the lentils are tender and no more sauce. Make a reservation.
Beat the eggs with the fresh cream, season and cook over low heat while stirring.
Arrange with cookie cutters and decorate as desired
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