Vegan Egyptian Brunch Delight: A Fusion of Pharaonic Flavors and Modern Sensibilities

Allergens

None

Ingredients

• 1 cup red lentil paste
• 4 tablespoons olive oil, divided
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup tomatoes, diced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 4 large eggs (for the vegan omelette)
• 1 tablespoon nutritional yeast
• 1/4 cup almond milk
• 8 slices whole wheat bread, for baking into Egyptian
• style pita

Instructions

1. Begin by preparing the red lentil paste. Cook the lentils in a pot of boiling water until tender. Drain and blend them with a small amount of olive oil, creating a thick paste. Set aside.
2. Heat 2 tablespoons of olive oil in a pan over medium heat. Add chopped onion and minced garlic, sautéing until golden brown and fragrant.
3. Add diced tomatoes to the pan, stirring occasionally. Once they begin to soften, add ground cumin, coriander, paprika, salt, and pepper to taste. Cook for another 2 3 minutes, allowing flavors to meld.
4. In a separate bowl, whisk together the eggs, nutritional yeast, and almond milk to create a vegan omelette mixture. Season with salt and pepper.
5. Heat a non stick skillet over medium heat, adding 1 tablespoon of olive oil. Pour in the egg mixture and cook until set. Fold in half and remove from heat.
6. Preheat your oven to its lowest setting (around 200°F or 93°C) to warm the pita breads. Brush them lightly with olive oil on both sides, then bake for 5 7 minutes until slightly crispy.

Chef’s Insight

The key to perfecting this recipe lies in balancing the flavors of traditional Egyptian cuisine while creating a modern vegan twist.

Notes

This recipe is designed to cater to a vegan diet and provide an advanced level of difficulty in terms of preparation.