Inspired by vegetarian fried rice, we cooked up red lentils in one skillet with loads of bell peppers, onion, garlic and classic Mediterranean spices like cumin, allspice, nutmeg and paprika. The lentils are then pushed to the side of the pan to crisp up while eggs are scrambled in the center. Everything gets tossed together at the end with fresh grape tomatoes, salty olives and fresh basil to garnish for a hearty breakfast packed with veggies.
Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium-high heat. Add the cumin, paprika, oregano, allspice, nutmeg, bell peppers, onion, 2 teaspoons salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables are softened and starting to caramelize in spots, 6 to 7 minutes. Stir in the capers and garlic and cook, stirring, until the garlic is fragrant, about 1 minute.
Add the lentils and 2 cups water to the skillet and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the lentils are just tender and the water has evaporated, 10 to 12 minutes.
Push the lentils around the edges of the pan, making a circle in the center about 6 inches in diameter. Add the remaining 1 tablespoon olive oil and heat over medium-low heat. Add the eggs and cook, gently pushing them back and forth with a rubber spatula as they begin to set, until softly scrambled, 6 to 8 minutes. (It’s ok if some of the lentils get into the eggs while they are cooking. Everything is going to be combined in the end anyway!)
Fold the lentils into the eggs along with the tomatoes and olives. Divide among bowls and garnish with basil if using. Store any leftovers in an airtight container in the refrigerator for up to 1 week.
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