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  • Lentil shakshuka with poached eggs and cilantro in a cast-iron pan, served with bread
  • Lentil shakshuka with poached eggs and cilantro from above in a cast-iron pan, served with bread
  • Close-up of poached eggs in a spiced red lentil tomato sauce with pepper and cilantro
  • Slightly elevated view of a cast-iron pan of red lentil shakshuka with four poached eggs and cilantro
  • Cast-iron pan of lentil shakshuka with eggs, herbs and bread on a dark surface
  • Warm shot of lentil and tomato shakshuka with four eggs and cilantro, ready to serve

7 JULY 2026

Lentil Shakshuka with Tomatoes and Poached Eggs

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Prep
10 min
Cook
30 min
Total
40 min
Servings
4 servings

Hello lovelies, when I'm craving something spiced that's both cozy and easy, I make lentil shakshuka. It's my hearty take on the Middle Eastern classic: instead of just tomatoes, there are red lentils here that make the sauce wonderfully creamy and genuinely filling. We bring it to the table straight from the pan with crusty bread for scooping – whether for a lazy weekend brunch or a quick dinner.

Lentil shakshuka with poached eggs and cilantro from above in a cast-iron pan, served with bread

The base comes together quickly: sweat the onion, garlic and pepper, then add the spices. Cumin, paprika, turmeric and ground coriander are toasted briefly until fragrant – that's the moment the kitchen fills with the warm aroma of the spice rack. Only then do the rinsed lentils, tomatoes and broth go in.

Close-up of poached eggs in a spiced red lentil tomato sauce with pepper and cilantro

After about 20 minutes of simmering, the lentils are tender and the sauce is lovely and thick. Now comes my favorite moment: I press little hollows into the sauce with a spoon and crack the eggs in. Lid on, a brief poach – and the whites set while the yolks stay beautifully runny.

Slightly elevated view of a cast-iron pan of red lentil shakshuka with four poached eggs and cilantro

To finish, I scatter plenty of fresh coriander over the top and add a dollop of yoghurt. With warm bread it turns into a dish where everyone spoons straight from the pan together – exactly the way I like it best.

Cast-iron pan of lentil shakshuka with eggs, herbs and bread on a dark surfaceWarm shot of lentil and tomato shakshuka with four eggs and cilantro, ready to serve

If you love spiced lentil dishes, do try my cauliflower-lentil curry with dates, my homemade vegan naan bread for scooping, and the creamy lentil orange soup.

Yours, Verena

TIPS

Verena's notes

Tip from my kitchen: really toast the spices briefly in the oil before the lentils go in – it deepens the flavour enormously. When poaching the eggs, keep the heat low and use a well-fitting lid, so the whites set nicely while the yolks stay creamy. If you like more heat, add a pinch of chilli or some fresh chilli pepper. Leftover sauce tastes almost better the next day, once the spices have had time to mingle.

Lentil shakshuka with poached eggs and cilantro in a cast-iron pan, served with bread

Lentil Shakshuka with Tomatoes and Poached Eggs

Spiced red lentils in tomato sauce with poached eggs – a vegetarian one-pan dish for brunch or dinner, ready in about 40 minutes.

  • Course:Main Dish
  • Prep:10 min
  • Cook:30 min
  • Servings:4 servings
Vegetarian
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EQUIPMENT

  • Large pan with lid
  • Wooden spoon

INGREDIENTS

For the shakshuka:

  • 1Tbspolive oil
  • 1onion
  • 2garlic cloves
  • 1red bell pepper
  • 1tspground cumin
  • 1tsppaprika
  • 1tspturmeric
  • 1/2tspground coriander
  • 100gr (3.5 oz.)red lentils
  • 400gr (14 oz.)chopped tomatoes 1 can
  • 250ml (8.5 fl oz.)vegetable broth
  • 3-4eggs
  • salt and pepper
  • parsley or coriander to garnish
  • 1Tbspsour cream or yoghurt

INSTRUCTIONS

Instructions

  1. Peel and finely chop the onion and garlic, wash the pepper and cut it into small dice.
  2. Heat the olive oil in a large pan over medium heat and sweat the onion and garlic until translucent.
  3. Add the diced pepper and cook for a few minutes until softened.
  4. Add the cumin, paprika, turmeric and ground coriander and toast briefly until the spices are fragrant.
  5. Rinse the red lentils, add them to the pan and stir until they are coated in the spices.
  6. Add the chopped tomatoes and the vegetable broth, stir to combine and bring to a boil.
  7. Reduce the heat, cover the pan and simmer the lentils for 20-25 minutes until tender. Season with salt and pepper.
  8. Make hollows in the lentils with a spoon and crack an egg into each one.
  9. Cover the pan and poach the eggs over low heat for 5-6 minutes, until the whites are set and the yolks are still runny.
  10. Garnish with chopped parsley or coriander and serve with a tablespoon of yoghurt.
Calories
250 kcal
Protein
15 g
GOOD TO KNOW

Frequently asked questions

  • Yes – cook the lentil tomato sauce 1-2 days in advance and store it covered in the fridge. The spices actually deepen overnight, so the flavour is even better the next day. Just reheat the sauce gently and crack the eggs in fresh when you're ready to serve.

  • The lentil tomato sauce is naturally vegan – only the eggs and yoghurt make it vegetarian. Leave the eggs out and blend a portion of the lentils for a creamier texture, or swap in scrambled firm tofu. A dollop of coconut yoghurt is a great substitute for the sour cream or dairy yoghurt.

  • That's entirely up to you. For soft runny yolks, nestle the eggs into the hollows, cover the pan and poach on low heat for 5-6 minutes. If you prefer set yolks, simply leave them for 2-3 minutes longer with the lid on. Check regularly so the eggs turn out exactly the way you like them.

  • The classic approach is to eat it straight from the pan with crusty bread – sourdough, flatbread or homemade naan are perfect for scooping up the spiced sauce. Fresh coriander or flat-leaf parsley and a dollop of yoghurt on top finish the dish beautifully.

  • The finished dish keeps covered in the fridge for 3-4 days. For freezing, it's best to freeze only the lentil tomato sauce without the eggs – in airtight containers for up to 2 months. Thaw gently on the stovetop and crack the eggs in fresh when you reheat.

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TAGS:BREAKFASTLENTILSTOMATOESEASYCORIANDERBRUNCHSHAKSHUKAVEGETARIAN

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