Shakshuka is a simple Middle‑Eastern dish where eggs cook in a thick, flavored sauce. This version adds green lentils and kale for extra protein, fiber, and iron, making it great for breakfast, lunch, or dinner.
Spicy Lentil Shakshuka with Garlic Yogurt
Ingredients
- 2 tbsp olive oil
- ½ small yellow onion, diced
- 4 garlic cloves – 3 thin slices, 1 grated
- 1 tsp kosher salt, plus a pinch for seasoning
- 1 tsp ground cumin
- ½ tsp crushed red pepper flakes
- ½ tsp hot paprika
- ½ tsp ground coriander
- ¾ cup dry French green lentils
- 1 can (28 oz) whole San Marzano tomatoes, lightly crushed
- 1½ cups water
- 4 cups chopped Lacinato kale or Swiss chard
- ¼ tsp freshly ground black pepper, plus extra for garnish
- 4 large eggs, at room temperature
- ½ cup non‑fat plain Greek yogurt
- 1 tbsp fresh lemon juice
- ¼ cup loosely packed cilantro leaves
- ¼ cup loosely packed mint leaves, torn
Directions
- Preheat your oven to 375°F (190°C). In a large oven‑safe skillet, warm the olive oil over medium heat.
- Add the diced onion, sliced garlic, and a pinch of salt. Cook, stirring occasionally, until the onion becomes soft and almost clear, about 3–5 minutes. If it starts to brown, turn the heat down.
- Stir in the cumin, red pepper flakes, hot paprika, and coriander. Cook for another 30 seconds to release the aromas.
- Pour in the lentils, crushed tomatoes, and water. Bring the mixture to a boil, then lower the heat to a gentle simmer. Let it cook for roughly 25 minutes, stirring now and then, until the lentils are tender. If the sauce looks too thick, add a splash more water.
- Mix in the chopped kale and cook for about 2 minutes, just until it wilts. Season the sauce with a little more salt and pepper.
- Using the back of a spoon, create four small wells in the sauce. Crack an egg into each well and sprinkle each egg with a tiny pinch of salt.
- Place the skillet in the oven and bake for 7–10 minutes, or until the egg whites are set but the yolks are still runny.
- While the eggs bake, whisk together the Greek yogurt, lemon juice, and grated garlic in a small bowl. Add a pinch of salt and a dash of pepper.
- Remove the skillet from the oven. Drizzle the garlic yogurt over the shakshuka, then scatter the cilantro, mint, and a little extra pepper on top. Serve right away.
Nutrition (per serving)
Calories: 380 kcal • Protein: 22 g • Carbs: 46 g • Fiber: 7 g • Fat: 13 g • Iron: 38 % DV • Calcium: 16 % DV
This dish offers a balanced mix of protein, fiber, and iron, making it an excellent choice for vegetarians who need extra nutrients.