WWW.FREI-STYLE.COMLentil Shakshuka with Tomatoes and Poached Eggs
Ingredients
For the shakshuka
- 1 Tbsp olive oil
- 1 onion
- 2 garlic cloves
- 1 red bell pepper
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp turmeric
- 1/2 tsp ground coriander
- 100 gr (3.5 oz.) red lentils
- 400 gr (14 oz.) chopped tomatoes (1 can)
- 250 ml (8.5 fl oz.) vegetable broth
- 3-4 eggs
- salt and pepper
- parsley or coriander (to garnish)
- 1 Tbsp sour cream or yoghurt
Equipment: Large pan with lid, Wooden spoon
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.
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.
Nutrition per serving: 250 kcal · 15 g protein
MY NOTES
Ten more easy vegan dinners, free: frei-style.com/ebook