This vegetarian shakshuka recipe uses lentils to make it extra hearty and filling. Shakshuka is usually made for breakfast, but you can enjoy this pantry staple meal at any time of the day.
Ingreadient:
- 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 and flat bread to serve (optional)
Direction:
- Heat oil in a large frying pan over medium high heat
- Add onion and cook for 3-4 minutes or until softened. Stir in cumin and cook a further 1 minute or until fragrant
- Add canned tomatoes and lentils. Mix well. Reduce heat and simmer for 15-20 minutes uncovered. Mixture should have thickened
- 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
- To serve, sprinkle over chopped parsley. Serve with flatbread
