Red Lentil Shakshuka
Red lentils cooked in a flavorful tomato sauce, garnished with salty feta and za'atar, and served with fresh toast for the perfect warm and comforting dish!
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Servings: 0
Ingredients
- 2-3 tablespoons olive oil
- 1 small yellow onion, diced
- 3 cloves fresh garlic, minced
- 2 tablespoons tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- A pinch dried rosemary
- 1 cup uncooked red lentils, rinsed
- 1 (28-ounce) can crushed tomatoes
- 1 cup chicken broth, vegetable broth, or water
- 2 dried bay leaves, optional
- 6-7 large eggs
- Za'atar and feta, for garnish
Instructions
- Heat the olive oil in a large 12'' saucepan or skillet (make sure it has a tight-fitting lid). Once hot, add the chopped onion and saute until soft and translucent, around 3-4 minutes.
- Add the grated garlic, tomato paste, and all the spices to the pan, stirring until incorporated, then cook for 1 minute more.
- Add the rinsed lentils to the pan, then carefully pour in the crushed tomatoes and broth. Season to taste with salt and pepper, then add in the 2 bay leaves and bring everything to a simmer.
- Once bubbling, place the lid on the pan and adjust the heat to low. Allow it to cook for 20-25 minutes, stirring occasionally, until the water is absorbed and the lentils are tender. Add more water as needed if the sauce becomes too thick.
- Once the lentils are cooked, use a spoon to make 6 to 7 wells into the sauce and carefully crack an egg in each one.
- Cover the saucepan with the lid and allow the eggs to cook for around 7-8 minutes, until the whites are set. The yolks should be cooked just under your liking, as the residual heat will continue to cook the eggs as it sits.
- Remove the pan from the heat, garnish with za'atar, feta, and fresh lemon juice (if desired), then serve warm with toast.