Misir Wat with Eggs

Rinse the red lentils in a fine-mesh strainer until the water runs mostly clear; finely chop the onions, mince the garlic, and grate the ginger.

Place the eggs in a medium saucepan, cover with water by 1 inch, and bring to a boil. Turn off the heat, cover, and let stand for 10 minutes; transfer to ice water and cool for 10 minutes.

Peel the cooled eggs and refrigerate them if not using right away. For safe storage, keep peeled eggs in a covered container and use within 3 days.

Heat the vegetable oil in a large heavy pot over medium heat. Add the onions and 1 teaspoon salt; cook, stirring often, until deeply softened and golden, about 18 to 22 minutes.

Stir in the garlic and ginger and cook until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until it darkens slightly and sticks lightly to the pot, about 2 minutes.

Add the paprika, cayenne pepper, coriander, cumin, cardamom, cinnamon, and cloves. Cook for 30 seconds, stirring constantly, until the spices are warm and aromatic.

Stir in the rinsed lentils, 5 cups water, and remaining 1 teaspoon salt. Bring to a boil, then reduce to a simmer and cook uncovered, stirring often, until the lentils are falling apart and the wat is thick and spoonable, about 25 to 30 minutes.

Nestle the peeled eggs into the wat and simmer gently for 5 minutes to warm them through. If reheating from cold, warm the stew first, then add the eggs and heat until the eggs are hot but not overcooked.