Critical Role New Year's Brunch: Weary Way Tavern's Breakfast Stew

Their stew is actually pretty good. Don't ask what's in it, but...- Laura Bailey/Imogen, Critical Role Campaign 3, ep. 2

Weary Way Tavern's Breakfast Stew

What you need:

for the stew:

• 1 tbsp olive oil

• 3 garlic cloves large, crushed

• ½ red onion large, finely chopped

• 1 red bell pepper, cut into small chunks

• 2 jalapenos large, very finely chopped

• 1¼ tsp smoked paprika

• 1¼ tsp cumin powder

• 3 cups tomato passata

• ¾ tsp salt sea salt

• 2.5 cups cooked lentils canned, unsalted

• 8 eggs

for the topping:

• 1 large red onion, finely chopped

• 6 tomatoes seeded and finely chopped

• 1 english cucumber peeled and finely chopped

• 1 red bell pepper seeded and finely chopped

• 3 tablespoons olive oil

• 3 tablespoons chopped parsley

• 3 tablespoons chopped chives

• 1½ tablespoon lemon juice

What you do:

1. Begin by prepping the topping for the stew. Combine all topping ingredients in a large mixing bowl. Mix well and refrigerate until your stew is ready.

2. Heat oil in a large skillet on medium heat. Fry the garlic until it's lightly golden and begins to release its aroma.

3. Add the onion and continue to fry until it's light golden - about 3 minutes.

4. Stir in the pepper and jalapeno and cook for 2 minutes.

5. Turn the heat to low and add the paprika and cumin, stir for a few seconds. Be careful to not burn the spices.

6. Once the spices release their flavor, follow with the tomato passata and ½ tsp salt followed by the lentils. Stir gently. Increase the heat to medium-low so the mixture begins to simmer.

7. Use a medium-sized spoon to create a well in the tomato-lentil sauce and crack an egg into it. Gently, pour some of the sauce over the egg whites in order to "contain" the egg. Repeat this process with the remaining eggs. Depending on the size of your pan, you may not be able to fit all eggs in one pan or you may find that your stew mixture is too thick for you to create a well. If this is the case, transfer half the mixture to another pan. Sprinkle with ¼ tsp salt and cover immediately. Cook for 5-6 minutes on low heat.

8. Remove the cover and check that the eggs are cooked. The egg white should be opaque and the yolk soft, gooey and jiggly.

9. Remove from heat and finish by adding the topping and serving with toasted pita or naan.