One-Pan Lentil Shakshuka
A vegetarian fix for a lazy weekend or mid-week dinner. The combination of lentils and eggs makes the meal high in protein too!
Ingredients 15
For The Base
1 brown onion, small, finely chopped
1 garlic clove, minced
1 tsp ground cumin
1 tsp smoked paprika
1⁄2 tsp ground coriander
Pinch chilli flakes
2 tbsp finely chopped tomatoes, optional
1 cup brown lentils
3 cups hot water
salt and pepper, to taste
To Top
4 eggs
1 handful baby spinach, large
1⁄2 cup Greek yoghurt
Handful pistachios, crushed
fresh coriander, optional, to garnish
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Method 5
Heat olive oil in a large pan over medium heat. Add the and cook for 3 minutes until soft. Stir in the , , , , and and cook for 1 minute until fragrant.
Add the chopped and and stir for 1 minute. Then the hot . Stir well, season with salt and pepper, and let the mixture simmer for 20-25 minutes, stirring occasionally, until the lentils are cooked. Add more water if the lentils are still firm.
Crack the into the pan. Cover the pan with a lid and cook for 5 minutes, or until the egg whites are just set but yolks are still soft.
Scatter the on top. Add a dollop of , the crushed , and finish with fresh coriander if using.
Serve hot with bread.
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Notes
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