Eggs can do so much more than breakfast, as these skillet lentils show

I just ate a chicken taco for breakfast, and it hit the spot perfectly. Some might consider it odd, but I often eat non breakfast foods in the morning...

I just ate a chicken taco for breakfast, and it hit the spot perfectly. Some might consider it odd, but I often eat non-breakfast foods in the morning, usually leftovers from dinner the night before - a bowl of bean and vegetable soup, a slice of pizza, a piece of salmon with half a bagel. Who made the rules on what qualifies as breakfast food, anyway?

On the flip side, just because a dish features eggs doesn’t mean it’s limited to breakfast or brunch. I often lean on scrambled eggs or an omelet and side salad for a speedy, healthy lunch or dinner. The runny-yolk eggs in this skillet meal might shout breakfast at first glance - and it certainly makes a good one - but don’t pigeonhole it there because it’s an excellent option for any time of day.

It’s similar to a shakshuka, in which eggs cook in a fragrant, spiced sauce, but here the sauce is a hearty, protein-and-fiber-rich simmer of lentils and tomatoes seasoned with onion, garlic, thyme and paprika. It’s flecked with ribbons of spinach and topped with a briny sprinkle of feta, which turns creamy upon melting while the eggs gently cook in the sauce.

Besides being flavorful and versatile, the dish makes the most of pantry and refrigerator staples, which provide ample nutrition in an affordable and convenient way: eggs, lentils, canned tomatoes and frozen spinach.

Scooped up with warm whole-grain pita or crusty bread, it’s a meal you could easily whip up for dinner any night of the week, and if you are lucky enough to have leftovers, savor the following morning, too.