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