Spiced tomato & lentil shakshuka
Prep
10 mins
Cook
30 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners when I want something that feels special but comes together in just 40 minutes. Shakshuka has that wonderful comfort food appeal, and by adding lentils I've made it even more satisfying and packed with protein. The spiced tomato base is rich and warming, and lentils are fantastic for keeping you full without weighing you down. What I love most is that it requires almost no fancy technique, just one pan and simple ingredients you probably have on hand. Topped with a runny egg and some crumbly cheese, it's restaurant quality but completely achievable at home.
Ella x
Ingredients
- 2 tbspessential olive oil
- 1red onion(halved and sliced)
- 1red chilli(finely chopped)
- 2essential red peppers(finely sliced)
- 3 clove/sgarlic(finely chopped)
- 2 tspbaharat seasoning
- 25 gramsflat leaf parsley(stalks finely chopped, leaves roughly chopped)
- 400 gramsessential chopped tomatoes(cans chopped tomatoes)
- 400 gramsessential lentils in water(can Essential Lentils, drained and rinsed)
- 4large eggs
- 60 gramsessential 50% reduced fat greek salad cheese
- 1 tspdried chilli flakes
- 1crusty bread(to serve)
Detail level
Instructions
- 1
Put the oil in a large, lidded frying pan (about 25cm diameter) and set over a low-medium heat. Add the onion, chilli and peppers and cook, stirring often, for 10 minutes, until soft but not browned.
- 2
Add the garlic, baharat spice and parsley stalks. Cook for 2 minutes, stirring, then add the tomatoes. Season, turn the heat up a notch and simmer for 5-7 minutes, until the tomato mixture has begun to thicken. Stir in the lentils and simmer for a couple more minutes.
- 3
Make four generous, evenly spaced hollows in the sauce using a wooden spoon and crack an egg into each. Cover the pan, reduce the heat to low and cook for 7-10 minutes, until the egg whites are firm throughout and the yolks are set to your liking. Remove the lid, scatter over the parsley leaves, Greek salad cheese and chilli flakes and serve with crusty bread to mop up the sauce.
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