Shakshuka with lentils and feta
Nutrition Info.(per serve)
- 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
Total fat 16g
Saturated fat 5g
Dietary fibre 14g
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.
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