Shakshuka with lentils and feta

This quick and delicious vegetarian egg and lentil meal does triple duty: it can be breakfast, lunch or dinner

Serves: 2

Time to make: 20 mins

Ingredients

spray oil
1 spring onion, thinly sliced
1 clove garlic, finely chopped
1 carrot, diced
1 stalk celery, diced
400g can no-added-salt lentils, drained
400g can no-added-salt chopped tomatoes
1 teaspoon ground cumin
½ teaspoon chilli flakes
2 cups silver beet leaves
2 eggs
50g feta, crumbled
black pepper, to garnish
fresh parsley, to garnish (optional)
2 slices grainy bread, toasted

Instructions

Stay Awake

1 Spray a large pan with oil. Add spring onion, garlic, carrot and celery and cook, stirring, for 3 minutes. Add lentils, tomatoes, cumin, chilli and ½ cup water and bring to a simmer. Simmer for 5 minutes. Add silver beet leaves and cook for 1 minute.

2 Into a cup, break an egg. In the pan, make a hole in the tomato mixture and carefully place egg in it. Repeat with the other egg. Sprinkle feta around pan. Cover pan and cook for 3-4 minutes, until the egg has cooked, but the yolk is still soft.

3 Serve shakshuka garnished with black pepper and parsley, with toast on the side.

Variations

Make it gluten free: Use gluten-free bread and check cumin is gluten free.

HFG tip

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 454 cal

Kilojoules 1900 kJ

Protein 25 g

Total fat 16 g

Saturated fat 5 g

Carbohydrates 45 g

Sugar 13 g

Dietary fibre 14 g

Sodium 680 mg

Calcium 280 mg

Iron 7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.