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Quick Shakshuka

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Preparation time: 40 min
Serves 4 people
3.9 Average Rating
Print Recipe
Published

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 teaspoons ground cumin
  • 800g canned chopped tomatoes
  • 400g can brown lentils, drained and rinsed
  • 8 eggs
  • Salt and pepper to taste
  • Chopped parsley to serve and flat bread to serve (optional)

Method

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  1. Heat oil in a large frying pan over medium-high heat.
  2. Add onion and cook for 3-4 minutes or until softened. Stir in cumin and cook a further 1 minute or until fragrant.
  3. Add canned tomatoes and lentils. Mix well. Reduce heat and simmer for 15-20 minutes uncovered. Mixture should have thickened.
  4. Push the tomato lentil mixture to the side to make 8 small holes. Crack eggs into each hole. Season with salt and pepper. Cook 7-8 minutes or until egg whites are set and yolks are still runny.
  5. To serve, sprinkle over chopped parsley. Serve with flatbread.

Notes

Tips & Hints

  • Substitute ground cumin with Moroccan seasoning mix.
  • Top with crumbled feta or fresh herbs.

Nutrition Per Serve

  • 420g Serving size
  • 1450kJ 347kcal Energy
  • 20g Protein
  • 18g Total fat
  • 4g Saturated fat
  • 22g Carbs (total)
  • 9g Carbs (sugar)
  • 555mg Sodium
  • 9g Fibre
  • 8.2µg Vitamin D

Reviews

Overall Rating

Average Rating: 3.9

12 reviews

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