Spiced tomato & lentil shakshuka
Protein-rich pulses add extra flavour and nutrients to this classic North African inspired baked egg dish. Perfect for brunch, lunch or supper with a hunk of crusty bread served on the side.
- CourseMain meal
- Prepare10 mins
- Cook30 mins
- Total time40 mins
- 2 tbsp Essential Olive Oil
- 1 red onion, halved and sliced
- 1 red chilli, finely chopped
- 2 Essential Red Peppers, finely sliced
- 3 clove/s garlic, finely chopped
- 2 tsp Cooks' Ingredients Baharat Spice
- ½ x 25g pack flat leaf parsley, stalks finely chopped, leaves roughly chopped
- 2 x 400g cans chopped tomatoes
- 400g can Essential Lentils, drained and rinsed
- 4 large eggs
- 60g Essential 50% Reduced Fat Greek Salad Cheese
- ½ x 1 tsp dried chilli flakes
- Crusty bread, to serve
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.
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.
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.
Can’t find baharat spice? Substitute with ras el hanout or use a combination of ground cumin, smoked paprika, chilli powder and ground coriander.
Typical values per serving when made using specific products in recipe