Spiced Tomato and Lentil Shakshuka
Serves 2
Lily says: “Protein-rich pulses add extra flavour and nutrients to this classic North African inspired egg dish. Perfect for brunch, lunch or supper”.
Recipe from: https://www.waitrose.com/ecom/recipe/spiced-tomato-lentil-shakshuka
Ingredients
2 tbsp olive oil
1 red onion, halved and sliced
1 red chilli, finely chopped
2 red peppers, finely sliced
3 cloves garlic, finely chopped
1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp chilli powder and 1/2 ground coriander.
½ x 25g pack flat leaf parsley, stalks finely chopped, leaves roughly chopped
2 x 400g cans chopped tomatoes
400g can lentils, drained and rinsed
4 large eggs
60g feta cheese
½ tsp dried chilli flakes
Directions
Put the oil in a large, lidded frying pan 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, spices 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, feta cheese and chilli flakes. Serve with warm soft corn tortillas, cooked quinoa or toasted wholewheat bread.