Roasted Tomatoes and Lentils with Dukka-Crumbed Eggs

Tomatoes:
12 large plum tomatoes, halved
3 tablespoons olive oil
2 teaspoons harissa
1 1/2 teaspoons sugar
Salt and black pepper

Lentils:
1 tablespoon olive oil
1/2 onion, finely chopped
1 celery stick, finely chopped
1 garlic clove, finely chopped
1 1/3 cups Puy or green lentils
1 sprig of thyme
1 bay leaf
Juice of 1/2 lemon
2 teaspoons sherry vinegar
1/4 cup extra virgin olive oil
2 tablespoons chopped cilantro 

Dukka:
1/2 cup hazelnuts
1/3 cup sesame seeds
1 teaspoon nigella seeds
1 tablespoon sunflower seeds
3 tablespoons coriander seeds
1 tablespoon white peppercorns
1 1/2 tablespoons cumin seeds
1 teaspoon ground paprika
1 1/2 teaspoons sea salt flakes

6 eggs

Heat the oven to 375°F.  

Lay the tomatoes in a single layer in the roasting pan.  Mix the olive oil and harissa together and pour over the tomatoes.  Turn to coat, ending cut side up, then sprinkle with sugar and season with salt and pepper.  Roast in the oven for 45 minutes, or until caramelized in parts and slightly shrunken.

Meanwhile, cook the lentils.  Heat the oil in a saucepan and gently saute the onion, celery, and garlic until soft but not browned.  Add the lentils and turn them over in the oil.  Add the thyme and bay leaf.  Pour in 3 cups of water, season lightly, bring to a boil, reduce the heat, and simmer, uncovered, until the lentils are just tender.  This could take 15-25 minutes depending on their age, so watch them, as they can turn to mush quickly.  When the lentils are cooked, they should have absorbed all the liquid (drain them if liquid remains).  Remove the bay leaf and thyme.  Add the lemon juice.  Mix together the vinegar and extra virgin olive oil; stir into the lentils with the cilantro.  Season to taste.

While lentils and tomatoes are cooking, make the dukka.  Put hazelnuts in a dry skillet and toast over high heat until they smell roasted.  Watch carefully, as they burn easily.  Transfer to a plate to cool a little, then crush them in a mortar to a coarsely ground mixture.

Put the sesame seeds in the dry skillet with the nigella; toast until the sesame seeds are golden brow Follow with the sunflower seeds.  Coarsely crush all the toasted seeds and add to the nuts.  Toast the coriander seeds until they smell toasted, then grind them coarsely.  Do the same with the peppercorns, then the cumin seeds.  Combine the nuts, seeds, and toasted spices with the paprika and salt.  Store in an airtight container until needed.

Cook the eggs in boiling water for 6 minutes; they should still be a little runny in the middle.  Rinse them in cold water and, once cool enough to handle, quickly peel.  Roll eggs lightly in the dukka and set each on top of a serving of lentils and tomatoes.  If you prefer to see the yolk, break the egg in half and sprinkle some dukka on top.  Serve immediately.

Serves 4.

From A Change of Appetite by Diana Henry