If you want the ultimate brunch recipe that is so dang comforting, this is it. This shakshuka recipe is made with green lentils, packs a punch with the spices, and will only take you 30-minutes to make for your next breakfast or brunch.
Why you’ll love this shakshuka recipe:
- Easy: This meal can be prepped in 10-minutes and ready-to-eat in a half hour. That’s it!
- Protein-Packed: With the help of the green lentils you’ll be full until your next meal.
- Versatile: Play with the spices or veggies to get creative with your shakshuka recipe and make it your own
Ingredient Notes:
SILO’s Green Lentils: For this recipe we used green lentils. Green lentils take very well to seasoning, are a good source of iron and fibre, and really compliment this dish.
Roasted Red Pepper: You can obviously roast your own red peppers for this shakshuka recipe, but I recommend just buying the ones in the jar at the grocery store and draining them to keep this recipe easy and quick.
How to make green lentil shakshuka:
- Heat a 10 – 12 inch cast iron pan over medium-high heat.
- Add the olive oil along with the yellow onion and allow to soften for 3 – 4 minutes.
- Add the minced garlic, red bell pepper, and roasted red pepper, and cook until fragrant.
- Transfer the fire-roasted tomatoes, all of the spices, and the SILO green lentils into the pan.
- Stir to combine and reduce the heat to medium-low.
- Cook for 15 – 20 minutes, until the lentils become soft.
- Make 4 wells in the Shakshuka, evenly spaced, using the back of a large spoon.
- Crack each of the eggs into one of the wells and cover the cast iron with a large lid.
- Allow the eggs to cook for 5 – 7 minutes until cooked through yet the yolk is soft.
- Remove from the heat and allow to cool slightly.
- Cover the top of the Shakshuka with the feta and fresh parsley.
- Serve with toasted sourdough bread, and enjoy!!!
Expert Tips & FAQ:
Get Creative: Customize your Shaksuka by adding leafy greens, cooked potatoes, or any protein option you desire! Instead of sourdough bread, use your favorite slice of gluten-free bread or enjoy it with crackers! Replace the feta cheese with your favorite dairy-free substitute!
What is shakshuka? A maghrebi dish of poached eggs in a sauce of tomatoes, olive oil, peppers, onion, and garlic. Commonly spiced with a variety of spices.
Storage: Shakshuka can be kept in the fridge in an airtight container for 3 – 5 days.
Other healthy recipes to enjoy:
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SILO Green Lentil Shakshuka
Prep time: 10 minutes
Cook time: 30 minutes
Serves 4 - 6
2 tbsp. olive oil
1 medium yellow onion, finely diced
4 large garlic cloves, minced
1 red bell pepper, finely diced
¼ cup roasted red pepper, finely diced
1- 796ml can fire roasted tomatoes
½ cup SILO Green Lentils
1 ½ tsp. onion powder
1 tsp. smoked paprika
1 tsp. salt
1 tsp. cumin
½ tsp. garlic powder
½ tsp. cracked black pepper
¼ tsp. cayenne
½ cup water
4 eggs
½ cup feta, crumbled
¼ cup curly parsley, chopped
Instructions
Heat a 10 – 12 inch cast iron pan over medium-high heat.
Add the olive oil along with the yellow onion and allow to soften for 3 – 4 minutes.
Add the minced garlic, red bell pepper, and roasted red pepper, and cook until fragrant.
Transfer the fire-roasted tomatoes, all of the spices, and the SILO green lentils into the pan.
Stir to combine and reduce the heat to medium-low.
Cook for 15 – 20 minutes, until the lentils become soft.
Make 4 wells in the Shakshuka, evenly spaced, using the back of a large spoon.
Crack each of the eggs into one of the wells and cover the cast iron with a large lid.
Allow the eggs to cook for 5 – 7 minutes until cooked through yet the yolk is soft.
Remove from the heat and allow to cool slightly.
Cover the top of the Shakshuka with the feta and fresh parsley.
Serve with toasted sourdough bread, and enjoy!!!
Notes
Customize your Shaksuka by adding leafy greens, cooked potatoes, or any protein option you desire!
Instead of sourdough bread, use your favorite slice of gluten-free bread or enjoy it with crackers!
Replace the feta cheese with your favorite dairy-free substitute!
Shakshuka can be kept in the fridge in an airtight container for 3 – 5 days.
