Mujadara Suhoor Bowl with Eggs & Yogurt
Breakfast · Levantine · Ready in 30 min · Serves 2
Brown rice and lentils under deeply browned onions, topped with fried eggs and a spoon of yogurt. A 768-calorie suhoor that holds a fast on slow carbohydrate rather than sugar.
Per serving
- Calories
- 768
- Protein
- 38 g
- Carbs
- 91 g
- Fat
- 28 g
- Fibre
- 14 g
Vitamins and minerals, % of a day’s needs
- Iron53%
- Vitamin D10%
- B1256%
- Zinc47%
- Magnesium41%
- Omega-319%
- Folate34%
- Calcium16%
- Potassium18%
- Vitamin C3%
- Riboflavin51%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 400 g Brown rice (cooked)
- 300 g Cooked lentils
- 160 g Onion
- 30 ml Olive oil
- 4 whole Eggs
- 120 g Greek yogurt
- 2 tsp Ground cumin
- 1 tsp Salt
- 0.5 tsp Black pepper
Method
- 1
Halve and finely slice the 160g of onion. Slicing it thinly is what lets it brown evenly rather than steam.
- 2
Heat 30ml of olive oil in a wide pan over medium heat and cook the sliced onion for 10 minutes, stirring every couple of minutes, until it is deep brown and sweet at the edges.
- 3
Lift out half the onions and set them aside. Add the 400g of cooked brown rice, the 300g of cooked lentils and 2 teaspoons of ground cumin to the pan and stir over medium heat for 4 minutes, until steaming right through.
- 4
Season with 1 teaspoon of salt and a half teaspoon of black pepper, then taste and adjust. Hold the pan over low heat until steaming while you fry the eggs.
- 5
In a separate non-stick pan over medium heat, fry the 4 eggs for 3 minutes, until the whites are set and opaque but the yolks still move when you tilt the pan.
- 6
Divide the rice and lentils between 2 deep bowls, top each with 2 eggs, the reserved browned onions and 60g of Greek yogurt.
