Lentil Shakshuka - Traditional.
Originating in North Africa, traditional Shakshuka is a staple dish of spiced tomatoes and peppers. In my forthcoming book, I take a few creative liberties with this classic—including a nightshade-free version and the addition of lentils and or chickpeas for extra heartiness. Whether you poach the traditional eggs in the sauce or keep it plant-based by topping it with roasted cauliflower, these versions are designed to be a complete, nourishing meal.
What we use:
1 cup red split lentils, or French green, or whatever lentil you enjoy.
1 tsp sea salt
1 tsp olive oil
2-4 cloves of garlic, sliced - (I use more, cause I like to stink it up!)
2 green onions, finely sliced
2-3 tsp sweet paprika- or used smoked.
2 tsp ground cumin
1 ground coriander
1 pinch Saffron (or use fresh or ground turmeric)
1/2 tsp white or black pepper- optional.
1- 2 carrot, finely chopped - I always opt for more veggies myself.
1 red bell peppers, thinly sliced
24oz canned diced tomatoes (or look for tomatoes packed in glass jars)
4 eggs (pasture-raised organic if possible)
1 bunch fresh cilantro or mint leaves, chopped, to serve
8-10 large, crushed and torn green olives (castelvetrano are great) to serve (optional
How we do it.
Boil four cups of water. Add lentils and 1/2 tsp of salt and cook until tender (about 20 minutes). I soak my lentils for an hour or two if I am cooking French lentils so they cook quicker. Lentils cook quick, don’t turn your back.
Heat an oven safe pot that has a fitted lid on low and add oil.
When oil is shimmering (about 10 seconds) add garlic, green onions and pinch of salt. Sauté for 5 minutes until the veggies break down slightly.
Add all spices and the rest of the salt and sauté for 2-3 more minutes until spiced are fragrant.
Add carrot and bell peppers and cook for a few minutes until peppers have softened. If anything starts browning turn down heat and add a tbsp of water.
Add tomatoes to the pot and cook for 20-30 minutes or until all veggies are very soft. If needed, you can add more water if the sauces gets dry, we are going for a thick mushy texture but not dry- more like slightly loose oatmeal.
Preheat your oven to 400 degrees (you can also finish this dish on the stovetop if you like, directions below)
Drain the Lentils and add in to the tomato sauce, mixing gently- we don’t want the lentils to release too much starch. Taste and season with more salt if needed.
Make divots in the shakshuka sauce and crack an egg in each spot.
Cover the pot and place in the oven for 10 minutes or until the eggs are slightly translucent on top but firming up .
Turn the broiler on and CAREFULLY watch the eggs- it should only take a couple minutes for them to finish cooking on top.
Top with chopped cilantro and or mint leaves.
Enjoy!
Unique