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Moroccan Shakshuka Eggs with Lentils

Shakshuka is the ultimate one-pan dish and this version packs an extra nutritional punch with fiber-rich lentils.

Yields 3 Servings
Prep + Chill Time 10mins Cook Time 15mins Total Time 25mins

The tomato-lentil sauce is infused with smoked paprika and cumin, and the eggs are cooked on the stovetop so there’s no need to turn on the oven! Serve this dish on its own or pair with toast, pita wedges, or naan.

Ingredients

  • 1 Tbsp. olive oil
  • 3 cloves garlic, crushed
  • 1/2 small red onion, finely chopped
  • 1 medium red bell pepper, small diced
  • 2 jalapeños, small diced
  • 1.25 tsp. smoked paprika
  • 1 tsp. ground cumin
  • 3 cups tomato passata (thick, coulis-style)
  • 3/4 tsp. salt
  • 2 cups cooked lentils, unsalted
  • 6 large Rosemary Farm eggs
  • 1/4 cup black olives
  • 1/2 cup finely chopped cilantro

Instructions

  1. Heat oil in a large skillet on medium heat. Fry the garlic until it’s lightly golden and begins to release its aroma.
  2. Add the onion and continue to fry until it’s light golden – about 3 minutes.
  3. Stir in the pepper and jalapeno and cook for 2 minutes.
  4. Turn the heat to low and add the paprika and cumin, stir for a few seconds. Be careful to not burn the spices.
  5. Once the spices release their flavor, follow with the tomato passata and ½ tsp salt followed by the lentils. Stir gently. Increase the heat to medium-low so the mixture begins to simmer.
  6. Use a medium-sized spoon to create a well in the tomato-lentil sauce and crack an egg into it. Gently, pour some of the sauce over the egg whites in order to “contain” the egg. Repeat this process with the remaining five eggs. Sprinkle with ¼ tsp salt and cover immediately. Cook for 5-6 minutes on low heat.
  7. Remove the cover and check that the eggs are cooked. The egg white should be opaque and the yolk cooked as desired.
  8. Remove from heat and finish by garnishing with olives and cilantro. Enjoy!

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