Smoky Spiced Lentil & Buckwheat Breakfast Skillet with Fried Egg

Start your morning with a savory skillet that's as nourishing as it is satisfying. This recipe swaps out traditional wheat-based farro for naturally gluten-free buckwheat groats, which deliver the same nutty, chewy texture and whole-grain goodness without the gluten. Paired with protein-rich lentils, smoky roasted red peppers, and a blend of warm spices like smoked paprika and cumin, this dish is a cozy, savory alternative to sweet breakfast fare. The whole thing comes together in a single skillet, making cleanup a breeze while layering deep, smoky flavor into every bite. A crispy fried egg on top adds richness and extra protein, with the runny yolk acting as a built-in sauce that ties the dish together. It's a fantastic make-ahead option too—cook a big batch of the lentil-buckwheat base early in the week, then simply reheat and top with a fresh fried egg each morning. This breakfast skillet is naturally gluten-free, packed with fiber, plant-based protein, and iron from the lentils and buckwheat, making it a well-rounded way to start the day for anyone following a gluten-free diet, whether by medical necessity or personal choice.

Ingredients

• 0.5 cupBuckwheat groats, rinsed; use certified gluten-free
• 1 cupCooked lentils, canned (rinsed and drained) or home-cooked
• 0.75 cuproasted red peppers, jarred or homemade, chopped
• 0.5 cupyellow onion, diced
• 2 clovegarlic cloves, minced
• 3 tbspolive oil, divided
• 1 tspsmoked paprika
• 0.5 tspground cumin
• 0.25 tspred pepper flakes, optional, for heat
• 1 cupvegetable broth, gluten-free certified
• 2 largeeggs
• 0.5 tspsalt, plus more to taste
• 0.25 tspblack pepper
• 2 tbspfresh parsley, chopped, for garnish
• 0.5 pieceavocado, sliced, optional for serving

Method

1. In a small saucepan, combine the rinsed buckwheat groats with the vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer until the buckwheat is tender and the liquid is absorbed. 12:00
2. While the buckwheat cooks, dice the onion and mince the garlic on a cutting board.
3. Chop the roasted red peppers into bite-sized pieces.
4. Heat 2 tablespoons of olive oil in the large cast iron skillet over medium heat. Add the onion and sauté until softened and translucent. 5:00
5. Add the garlic, smoked paprika, cumin, and red pepper flakes to the skillet. Stir and cook until fragrant. 1:00
6. Stir in the cooked lentils, chopped roasted red peppers, and cooked buckwheat. Season with salt and black pepper, and cook, stirring occasionally, until everything is heated through and lightly crisped in spots. 5:00
7. Push the lentil-buckwheat mixture to the sides of the skillet to make two wells in the center. Add the remaining olive oil to the wells and crack an egg into each.
8. Cook the eggs sunny-side up until the whites are set but the yolks are still runny, covering the skillet briefly if needed to set the tops. 3:00
9. Remove from heat and garnish with chopped fresh parsley and sliced avocado, if using. Serve immediately, straight from the skillet.