Breakfast & Brunchbonappetit5.0
Crushed Lentils With Tahini & Soft-Boiled Eggs (Adas Medames)
Garlic and chile are what really make this das medames sing, while hearty cumin, fresh cilantro, tomato, and tahini pile on layers of flavors.
👥 2 Servings👤 Sami Tamimi📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●pan
- ●bowl
📝 Preparation Steps
1
Place 2 large eggs (if using) in a small saucepan, cover with water, and cook for ⏱️ 10 minutes from cold. Drain and set aside until cool enough to touch, then peel the eggs and cut them into halves, lengthwise.
large eggs (optional)2
2
Put 1⁄4 cup/60 ml olive oil into a medium sauté pan and place over medium-high heat. Add 3 garlic cloves, peeled and crushed to a paste, 1 green chile, finely chopped, and 1 tsp. ground cumin and cook for a minute, until fragrant. Add one 14-oz./400-g can of beluga/brown lentils, drained and rinsed (12 oz./330g), 2 medium tomatoes, peeled and cut into ½"/1cm dice (7 oz./200g), and 1 cup/20g fresh cilantro leaves, roughly chopped, and cook, stirring, for a couple of minutes, then add 1⁄4 cup/60g tahini paste, 3 Tbsp. lemon juice, 5 Tbsp./70ml water, 1¼ tsp. salt, and a good grind of black pepper.
⁄4 cup/60 ml olive oil, plus more to finish1. ground cumin1 tspmedium tomatoes, peeled and cut into ½"/1cm dice (10½ oz./300g), divided3/20g fresh cilantro leaves, roughly chopped, plus more whole leaves for serving1 cup⁄4 cup/60g tahini paste1. lemon juice3 Tbsp./70ml water5 Tbsp¼ tsp. salt1Black pepper
3
Turn the heat down to medium and cook gently, stirring, for about ⏱️ 5 minutes, or until hot and thickened. Roughly mash the lentils with a potato masher, so that some are broken and some remain whole.
4
Serve in individual bowls, with half an egg (2 if serving as a main), some sumac onions, remaining 1 medium tomato, peeled and cut into ½"/ 1cm dice (3.5 oz./100g), the whole cilantro leaves, and pan-fried turmeric bread or pita. Finish with a generous drizzle of olive oil.
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