Shakshuka with lentils and feta
- 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
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.
Make it gluten free: Use gluten-free bread and check cumin is gluten free.
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)
Total fat 16g
–Saturated fat 5g
Dietary fibre 14g
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