If you’re craving something cozy, savory, and a little out of the ordinary, these Spiced Lentil and Caramelized Onion Baked Eggs are calling your name. With warming spices like cumin, turmeric, and a touch of Aleppo pepper, this dish is a perfect comfort meal for crisp autumn mornings or slow winter brunches. Picture this: eggs nestled in a bed of spiced lentils, topped with golden caramelized onions and finished with a sizzling cumin butter drizzle. It’s as comforting as it is bold, and it’s all the savory satisfaction you need to fuel your day.

This dish brings together earthy lentils, aromatic spices, and the richness of caramelized onions, creating a flavor explosion that Kurvball BBQ Whiskey complements beautifully. The whiskey’s smoky, savory-sweet profile matches the cumin and Aleppo pepper notes, while adding a subtle kick that brings out the complexity of the lentils and caramelized onions. So pour yourself a glass of Kurvball, kick back, and let’s get cooking.

Recipe: Spiced Lentil and Caramelized Onion Baked Eggs

Ingredients:

• 1 (14.5-ounce) can basic lentil soup
• 1 large onion, thinly sliced
• ½ tsp ground turmeric
• 1 tsp ground 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 (for cooking)
• Kosher salt and freshly ground black pepper (to taste)
• Parsley, for garnish

Instructions:

1. Preheat the Oven:
   Position an oven rack in the center of the oven and preheat to 350°F.

2. Caramelize the Onions:
   In a medium, oven-safe pan, heat 1 Tbsp olive oil over medium heat. Add the sliced onion and ½ tsp kosher salt. Cook, stirring often, until the onions turn golden brown and caramelized, about 25 minutes. Low and slow is key here – you want deep, sweet, golden onions to anchor the dish.

3. Spice it Up:
   Add the turmeric, ground cumin, Aleppo pepper (or red pepper flakes), and tomato paste to the caramelized onions. Stir constantly for about 2 minutes, until the spices are fragrant, and the tomato paste darkens slightly, coating the onions.

4. Add the Lentils:
   Pour in ⅓ cup water, stirring to scrape up all those flavorful browned bits from the bottom of the pan. Let it cook for 1-2 minutes until the mixture thickens. Add the lentil soup, stirring to combine, and cook for an additional 1-2 minutes until the lentils are warm and the mixture looks saucy. Season with salt, pepper, and more Aleppo pepper if you like extra heat.

5. Bake the Eggs:
   Using a spoon, create 3 wells in the lentil mixture. Carefully crack an egg into each well. Transfer the pan to the oven and bake for 11-13 minutes, or until the egg whites are just set but the yolks are still runny.

6. Make the Cumin Butter Drizzle:
   While the eggs are baking, melt 2 Tbsp of unsalted butter, ghee, or olive oil in a small pot over medium heat. Add the cumin seeds and swirl the pan until the seeds start to sizzle and brown, about 30 seconds to 1 minute. Remove from heat.

7. Finish and Serve:
   Once the eggs are done, drizzle the cumin butter over the top. Season with a pinch of salt, a grind of black pepper, and a sprinkle of fresh parsley. Serve hot, with a glass of Kurvball BBQ Whiskey for a smoky finish.

This Spiced Lentil and Caramelized Onion Baked Eggs dish is a true flavor adventure. The warming spices, caramelized onions, and creamy eggs pair beautifully with the smoky-sweet essence of Kurvball BBQ Whiskey. Enjoy this with a pour of Kurvball to elevate your weekend brunch game – perfect for cool, crisp mornings or laid-back evenings by the fire. Cheers!