That does sound like Eggs in Hell! Although yours is more like classic huevos rancheros, really - the only difference is tomato sauce v. salsa. (And you're supposed to poach them, but really I do them over-easy, too. Poached eggs worry me a little.)
As for the soup - the rice in lentil soup thing is a vegetarian standard. (I know people who would not have survived college without it.)
My brother-in-law is Turkish, and there's a classic Turkish soup he and my sister make at least once a week that I make once a month or so (in the less hot months) because it is so easy and so nommy and a complete protein besides.
It's basically what I outlined to you, except we generally add a few things you don't (didn't?) have - we start out with onions and garlic and carrots in the pan and cook those in olive oil before adding the (red) lentils and rice (brown or white) and water or stock. We also add a LOT of aleppo pepper (you can use some crushed dried red pepper flakes in place of these, if you don't spend a lot of time around Turkish people or Penzey's) and a lot of salt at the end (it really does need this - you add and taste and add and taste and waaaaay after your instincts are telling you you've added too much, the soup suddenly pops and becomes 3x more tasty). My sister makes hers a complete moosh with the blender, so that her kids don't see the evil carrots lurking in there, and I sort of half-blend mine so we can still see some of the carrots. And then it's served with lemon wedges, so people can add lemon juice to theirs if they want. (I always want.)
Since you don't need the carrots or lemons - they are nice but not necessary - this is an incredibly easy soup (and relatively fast; it's usually done in half an hour or forty minutes) that relies on ingredients you can keep around basically forever. I advocate intensely for this soup!
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Date: 2011-01-10 06:23 am (UTC)As for the soup - the rice in lentil soup thing is a vegetarian standard. (I know people who would not have survived college without it.)
My brother-in-law is Turkish, and there's a classic Turkish soup he and my sister make at least once a week that I make once a month or so (in the less hot months) because it is so easy and so nommy and a complete protein besides.
It's basically what I outlined to you, except we generally add a few things you don't (didn't?) have - we start out with onions and garlic and carrots in the pan and cook those in olive oil before adding the (red) lentils and rice (brown or white) and water or stock. We also add a LOT of aleppo pepper (you can use some crushed dried red pepper flakes in place of these, if you don't spend a lot of time around Turkish people or Penzey's) and a lot of salt at the end (it really does need this - you add and taste and add and taste and waaaaay after your instincts are telling you you've added too much, the soup suddenly pops and becomes 3x more tasty). My sister makes hers a complete moosh with the blender, so that her kids don't see the evil carrots lurking in there, and I sort of half-blend mine so we can still see some of the carrots. And then it's served with lemon wedges, so people can add lemon juice to theirs if they want. (I always want.)
Since you don't need the carrots or lemons - they are nice but not necessary - this is an incredibly easy soup (and relatively fast; it's usually done in half an hour or forty minutes) that relies on ingredients you can keep around basically forever. I advocate intensely for this soup!