Your daily source for what to cook, bake, eat & drink! A crowdsourced publication and community curated by Julie Resnick and The Feedfeed Editorial Team, with event spaces and studios in Bushwick and LA. Supporters of great content creators, good brands and sustainability minded organizations. Editorial Team - Julie and Dan Resnick, Molly Adams, Rachel Gurjar, Sahara Bohoskey, Rachel Dolfi, Andrea Loret de Mola and more...
We've never met a soft-boiled egg that we didn't like, and placed atop a bed of garlicky lentils and tomatoes plus a generous smear of Greek yogurt has us sold all the way. Topped with a flavorful tahini-honey sauce, this breakfast, lunch or dinner has everything that you could possibly ask for!
Ingredients Needed:
2 large eggs
2 tablespoon sesame oil
2 finely minced cloves, divided
1 teaspoon fresh ginger, minced
1 cup lentils, cooked
1 cup grape tomatoes, halved
1 teaspoon kosher salt
2 tablespoon extra-virgin olive oil
1 tablespoon tahini
1 tablespoon honey
Juice and zest of 1/2 lemon
2 tablespoons Greek yogurt
Cilantro, for garnish
Chili flakes, for garnish
