Luxurious Egyptian Brunch: Koshari Supreme with Poached Eggs and Spiced Labneh

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup rice
• 1 cup lentils
• 1 cup macaroni
• 1 can chickpeas (400g)
• 2 cups tomato sauce
• 1/2 cup vinegar (garlic or white wine)
• 1 cup labneh
• 2 eggs
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh parsley, for garnish

Instructions

1. a. Cook the rice according to package instructions, then set aside. b. In a separate pot, cook the lentils until tender but still firm. Drain and set aside. c. Cook the macaroni until al dente, drain, and rinse under cold water. Set aside. d. Prepare the tomato sauce by simmering canned tomatoes with garlic, onion, and spices like cumin, coriander, and paprika. e. In a large bowl, combine the cooked rice, lentils, macaroni, chickpeas, and half of the tomato sauce. Season with salt and pepper to taste. f. Heat olive oil in a pan over medium heat. Poach the eggs one at a time, then remove from the pan and drain on paper towels. g. In another bowl, mix labneh with spices like cumin, coriander, and paprika. h. To serve, plate the Koshari Supreme in a large shallow bowl, topped with poached eggs and a dollop of spiced labneh. Garnish with fresh parsley and drizzle remaining tomato sauce around the edges.

Chef’s Insight

The combination of textures and flavors in this dish is truly unique, creating a sensory experience that will transport you to the streets of Egypt.

Notes

Feel free to adjust the seasoning to your preference. - Experiment with different spices and herbs to customize the dish to your taste.