msommer
Footballguy
Peruvian tacutacu w scrambled eggs (serves 2 for breakfast)
Boil a cup of lentils with 2.5 cups of water, a bit of salt and half a diced onion. It takes about 25 minutes until they are tender, depending on age. let them cool in the pot in the excess water (makes them even more tender). Drain if there is any free liquid left once they are room temp.
Mix a cup of lentils with a cup of cooked rice in a bowl, add some chili sauce (whateer you like, but best to avoid vinegary types) to desired hotness. Mix well
Heat a tsp of oil on a non stick saute pan, it should be flat and have sides.
Pour the lentil/rice mix on the pan and flatten it with a spatula to cover the whole surface. Half an inch to 3/4" works fine. adjust temp a bit so it is hot but not too hot.
Leave it for about five minutes. In this time there will be formed a little bit of a crust in the bottom.
In the mean time whisk some eggs (I generally scramble two for me alone, three eggs if I cook for two). also cut some fresh rosemary (I use one large twig or two small) - leaves only - into very tiny bits. Dried rosemary doesn't work as well (or at all).
Flip the contents of the pan over and break up the crusty bits (there won't be much on the first flip), Flatten again and leave for another 4 minutes or so. Sprinkle the rosemary on top this time,
Flip, break up, flatten. leave for another four minutes or so. repeat if you want it more crunchy (I like medium crunch and that's normally at least three or four flips). Sometime along this process as it fits, scramble the eggs on a different pan so the two things are ready at the same time, then mix on the serving plate and bring to the table piping hot. Adjust salt and pepper at the table
ETA: To specify cooked rice and to say both the lentils and the rice can obviously be prepared days in advance
ETA2: I use my own harissa blend as the chili in this, but there might be too much oil in it for inclusion in this thread. I haven't tried with vinegary chili sauces but my instincts tell me that it would be horrible
Boil a cup of lentils with 2.5 cups of water, a bit of salt and half a diced onion. It takes about 25 minutes until they are tender, depending on age. let them cool in the pot in the excess water (makes them even more tender). Drain if there is any free liquid left once they are room temp.
Mix a cup of lentils with a cup of cooked rice in a bowl, add some chili sauce (whateer you like, but best to avoid vinegary types) to desired hotness. Mix well
Heat a tsp of oil on a non stick saute pan, it should be flat and have sides.
Pour the lentil/rice mix on the pan and flatten it with a spatula to cover the whole surface. Half an inch to 3/4" works fine. adjust temp a bit so it is hot but not too hot.
Leave it for about five minutes. In this time there will be formed a little bit of a crust in the bottom.
In the mean time whisk some eggs (I generally scramble two for me alone, three eggs if I cook for two). also cut some fresh rosemary (I use one large twig or two small) - leaves only - into very tiny bits. Dried rosemary doesn't work as well (or at all).
Flip the contents of the pan over and break up the crusty bits (there won't be much on the first flip), Flatten again and leave for another 4 minutes or so. Sprinkle the rosemary on top this time,
Flip, break up, flatten. leave for another four minutes or so. repeat if you want it more crunchy (I like medium crunch and that's normally at least three or four flips). Sometime along this process as it fits, scramble the eggs on a different pan so the two things are ready at the same time, then mix on the serving plate and bring to the table piping hot. Adjust salt and pepper at the table
ETA: To specify cooked rice and to say both the lentils and the rice can obviously be prepared days in advance
ETA2: I use my own harissa blend as the chili in this, but there might be too much oil in it for inclusion in this thread. I haven't tried with vinegary chili sauces but my instincts tell me that it would be horrible
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