Roasted Tomatoes and Lentils With Dukka Crumbed Eggs From A Change of Appetite

Ingredients

• For the Dukka
• 1/2 cup hazelnuts (skins on)
• 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
• 1/2 tablespoon sea salt flakes
• For the Tomatoes and Eggs
• 12 large plum tomatoes, halved
• 3 tablespoons olive oil
• 2 teaspoons harissa
• 1/2 tablespoon sugar
• salt and pepper
• 6 large eggs
• For the Lentils
• 1 tablespoon olive oil
• 1/2 onion, finely chopped
• 1 celery stick, finely chopped
• 1 garlic clove, chopped
• 1 1/3 cups Puy lentils
• 1 sprig of thyme
• 1 bay leaf
• Juice of 1/2 lemon
• 1 tablespoon sherry vinegar
• 3 1/2 tablespoons extra virgin olive oil
• 2 tablespoons chopped cilantro leaves

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