Ingredients

• 1 (14.5-ounce) can basic lentil soup, like Amy’s
• 1 large onion, thinly sliced
• ½ tsp. turmeric
• 1 tsp. cumin
• ¼ tsp. Aleppo pepper or ⅛ tsp. crushed red pepper flakes
• 2 Tbsp. tomato paste
• 3 large eggs
• 2 Tbsp. ghee, unsalted butter, or olive oil
• ½ tsp. whole cumin seeds
• Olive oil
• Kosher salt and freshly ground black pepper
• Parsley, for finishing

Instructions

1. Place an oven rack in the center of the oven, then preheat to 350°F.
2. In a medium, oven-safe pan, heat 1 Tbsp. olive oil over medium heat. Add 1 large, thinly sliced onion and ½ tsp. Kosher salt. Cook, stirring often, until golden brown, about 25 minutes.
3. Add ½ tsp. turmeric, 1 tsp. cumin, ¼ tsp. Aleppo pepper (or ⅛ tsp. crushed red pepper flakes), and 2 Tbsp. tomato paste. Cook and stir constantly until the onions are coated and the tomato paste has darkened slightly, about 2 minutes. Add ⅓ cup water; stir and scrape up all the browned bits on the bottom of the pan for 1 to 2 minutes, or until the liquid looks thickened and saucy. Add one 14-oz. can of lentil soup; cook, stirring to combine, 1 to 2 minutes. Turn off the heat and season with salt, pepper, and more Aleppo pepper or red pepper flakes to taste.
4. Using a spoon, create 3 wells in the lentil mixture. Carefully crack 1 egg into each well. Transfer the pan to the oven and bake until the whites of the eggs are just set, 11 to 13 minutes.
5. While the eggs bake, in a small pot or butter warmer, heat 2 Tbsp. unsalted butter, ghee, or olive oil over medium heat. Add ½ tsp. cumin seeds; swirl the pan until the seeds start to sizzle and brown, 30 seconds to 1 minute. Remove from the heat.
6. Drizzle the finished eggs with the butter mixture, season with salt and pepper, and garnish with parsley before serving.