Sumac roast tomatoes & lentils with dukkah crusted eggs – Hein van Tonder

Hein van Tonders Sumac Roast Tomatoes, Lentils & Dukkah Crusted EggsHein van Tonder’s Sumac roast tomatoes & lentils
with dukkah crusted eggs

Hein van Tonder’s website is well worth a visit if you are looking for some new food ideas. An accountant by training, a gourmet hunter and photographer by inclination.  Hein runs successful photography courses and for me it has been very exciting seeing the before and after pics of his student.  He and photographer friend Francois Pistorius spent time in France last year photographing a cookery book for Louis Janse van Vuuren and Hardy Botha at their Chateau, La Creuzette.

Sumac roast tomatoes & lentils with dukkah crusted eggs

Serves 6

Tomatoes and Eggs
12 large plum tomatoes, halved
3 tbsp olive oil
2 tsp sumac
1/2 tbsp caster sugar
salt and pepper
6 large eggs

1 tbsp olive oil
1/2 onion, finely chopped
1 clove garlic, mashed
250g Puy lentils
700ml vegetable stock
1 bay leaf
juice of half a lemon
2 tbsp olive oil
3 tbsp dukkah of your choice

Preheat the oven to 190 degrees C
Lay the tomatoes in a single layer in a roasting tin and pour the olive oil over and turn to coat, ending with the cut side up
Sprinkle the tomatoes with the sumac and sugar and season with salt and pepper
Roast in the oven for 45 minutes until caramelized in part and slightly shrunken
While the tomatoes are roasting, cook the lentils
Heat the oil in a saucepan and saute the onion and garlic until soft and translucent
Add the lentils and give a good stir to coat with the oil
Add the stock and bay leaf, bring to the boil and simmer uncovered until the lentils are just tender
They will take about 15 – 25 minutes depending on the age of the lentils so keep a close eye as they can become mushy in an instant
When cooked, all the liquid should be absorbed but if not simply drain off the excess liquid
Remove the bay leaf and check the seasoning
Add the lemon juice and olive oil and stir through
Cook the eggs in boiling water for 6 minutes
Rinse in cold water and quickly peel
Roll them in the dukkah and set on top of a serving of lentils and tomatoes.

Hein by Francois PistoriusHein by Francois Pistorius

For as long as memory serves, I have references and recollections that involve food.

This passion has brought me to create and develop Heinstirred. As a South African food writer and photographer based in Cape Town I’m at my happiest in the kitchen, behind the camera or better still, both.

My work has been featured on,, Huffington Post Taste, Buzzfeed, The Kitchen, and I have also contributed to the Sunday Times Food Weekly and contributed to the first issue of Market Day.

Ever evolving as a food lover, my favourite past time is travelling to eat with itineraries built around flavours, meals and restaurants. My latest eating trip was to Beirut, allowing me to discover a cuisine that easily rivals my love for all things Italian.

A new interest is the photography of events that have a distinct food focus, this in collaboration with well known photographer Francois Pistorius. We aim to tell another side of the story by capturing a behind the scenes and candid look at the preparation, presentation and enjoyment of food.

This blog is as much a personal food and photography journey as it is a current reflection of my portfolio of work. Get in touch with me regarding recipe development, brand content, food photography, styling, lifestyle photography and writing.

I work with a Nikon D750 to best capture the images and flavours. All photographs and recipes are available for purchase.

Visit Hein on his lovely website – CLICK HERE

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February 23rd, 2016|Categories: Recipes|Tags: , , , |