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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This quick and delicious vegetarian egg and lentil meal does triple duty: it can be breakfast, lunch or dinner
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.
Calories 454 cal
Kilojoules 1900 kJ
Total fat 16 g
Saturated fat 5 g
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