Lentil Breakfast Bowl

Ingredients

⅔ cup (150 mL) canola oil

1 cup (250 mL) shallot, minced

5 each, garlic cloves, minced

4 cups (1 L) russet potatoes, peeled and diced

2 cups (500 mL) sweet potatoes, peeled and diced

5 cups (1.25 L) whole red lentils, cooked

5 cups (1.25 L) pearled barley, cooked

2 cups (500 mL) red bell pepper, small dice

2 cups (500 mL) Brussels sprouts, shredded thinly

1 Tbsp (15 mL) dried thyme

1 Tbsp (15 mL) dried oregano

1 Tbsp (15 mL salt

½ Tbsp (7 mL) pepper

1 cup (250 mL) parsley, leaves minced

10 each, eggs, fried over easy