Heuvos Rancheros

Directions

1. Heat oil in a medium saucepan over medium heat. Add onion and cook for a few minutes until translucent. Stir in garlic, chili powder, and 1 tsp (5 mL) cumin and cook for another minute. Stir in lentils and 1/4 cup (60 mL) water. Cover with a lid, reducing heat to medium-low. Cook for 10 minutes, stirring often. If the pan gets dry, add a splash or two of water. Remove from heat and stir in 1/4 cup (60 mL) cilantro and half the lime juice. Season to taste with salt and pepper.
2. In a small saucepan, stir together salsa verde and remaining cilantro, lime juice, and cumin. Heat over low heat just until warmed through. Do not boil.
3. Warm tortillas in a large skillet.
4. Cook eggs your preferred way.
5. Assemble the huevos rancheros: On each plate, top tortilla with spiced lentils, salsa verde, and an egg. Garnish with Feta, radishes, avocado, cilantro, and hot sauce. Serve immediately.