12 May Lentil Shakshuka
Lentil Shakshuka
By: Toby Amidor
Nutrition Information
- Serves: 6
- Serving size: 1 cup lentil mixture with 1 egg
- Calories: 332
- Fat: 13g
- Saturated fat: 5g
- Carbohydrates: 39g
- Sugar: 9g
- Sodium: 908mg
- Fiber: 8g
- Protein: 19g
Prep time:
Cook time:
Total time:
Recipe from Healthy Living High-Protein Cookbook: 85 Recipes and Meal Plans to Build Muscle, Balance Metabolism, and Thrive at Any Age by Toby Amidor. Published by Cider Mill Press. Photo courtesy of Karman Meyer. All Rights Reserved.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, cut into ¾-inch wide slices
- 1 red bell pepper, seeds and core removed, cut into ¾-inch-wide strips
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can brown lentils
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- ⅛ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 3 cups loosely packed kale leaves, chopped
- 6 large eggs
- ¾ cup full-fat feta cheese, crumbled
- 2 tablespoons fresh flat-leaf parsley leaves, chopped
- 3 whole-wheat pitas, halved
Instructions
- Heat the oil in a large sauté pan over medium heat. Once it is shimmering, add the onions and sauté until softened, about 3 minutes. Add the peppers and garlic, and cook until fragrant, about 4 minutes. Stir in the crushed tomatoes, lentils, cumin, paprika, cayenne, salt, and pepper. Increase the heat to medium-high and bring the mixture to a boil, then reduce the heat to medium-low. Cover the pan and simmer for about 10 minutes, stirring once or twice, until the lentils are very tender and partially melded into the sauce.
- Stir in the kale, cover, and allow to wilt for 5 minutes. Uncover the pan and stir to combine.
- Crack 1 egg into a small bowl. Gently pour the egg into the pan along the outer edge. Repeat with the remaining 5 eggs so a circle is formed with the eggs along the outer edge of the pan, leaving at least 2 inches between the eggs. Reduce the heat to low, cover the pan, and cook until the eggs are poached, about 8 minutes. Sprinkle with the feta and parsley.
- To serve: In each of six bowls, spoon 1 cup of the lentil mixture with 1 egg. Serve each with half a pita.
- To meal prep: Place 1 cup of the lentil mixture with 1 egg in each of six individual resealable containers. Let cool, cover, and store for up to 4 days in the refrigerator. To store in the freezer, place in freezer-safe containers; will keep for up to 2 months.
- To reheat: Thaw frozen shakshuka in the refrigerator overnight. To reheat in the microwave, place onto a microwave-safe plate. Heat, uncovered, on high for 1 minute. Let cool for 2 minutes to allow the heat to evenly distribute. To reheat on the stove, place in a small saucepan over medium heat. Cook until the sauce begins to bubble, about 10 minutes. Serve with pita and enjoy warm.
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