A twist on traditional shakshuka, this one uses lentils instead of beans and would make a wonderfully delicious and comforting dinner with a chunk of a baguette to sop up all the juices.
Ingredients
- 1 yellow onion diced up
- 3 cloves garlic smashed and chopped fine
- 1 can diced tomatoes
- 1 7 oz can tomato paste
- 1 cup lentils
- 3.5 cups water
- 4 eggs
- 3 tablespoons Olive oil
- Cilantro to garnish optional
Instructions
- Preheat oven to 350 degrees
- Coat the bottom of an oven safe pan with the olive oil
- Add the diced onion to it and saute for about 10 minutes
- Then add in the garlic and stir
- Add in the tomato paste, the diced tomatoes, the lentils and water and stir well
- Place in the oven for 45-50 minutes (I checked on the lentils around the 35 minute mark and added a quarter cup of water - so just make sure to check on them so they don't run out of water)
- Take pan out, make 4 "wells" and break eggs into the wells
- Return to oven and let bake another 12-15 minutes, depending on how soft/hard you like your yolk.
- Garnish and enjoy
Nutrition
Serving: 1g | Calories: 281kcal | Carbohydrates: 25g | Protein: 14g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Cholesterol: 186mg | Sodium: 166mg | Fiber: 7g | Sugar: 9g
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