Spiced Lentil and Rice "Shakshuka" - Kosher.com

Ingredients

• 1/4 cup (60 milliliters) extra-virgin olive oil
• 1 large yellow onion, chopped
• 2 garlic cloves, smashed and chopped, or 2 cubes Gefen Frozen Garlic
• salt
• 1 teaspoon ground coriander
• 1 teaspoon yellow mustard seeds
• 1/2 teaspoon Pereg Ground Cumin
• 1 cup (240 milliliters) tomato passata (uncooked tomato purée), such as Tuscanini
• 1 cup (200 grams) Gefen Red Lentils
• 1/2 cup (100 grams) white basmati rice
• 1 quart (960 milliliters) Manischewitz Vegetable Broth
• finely grated orange zest
• 2 cups (30 grams) baby kale or 4 cups (80 grams) baby spinach, rinsed
• freshly ground pepper
• 4 large eggs
• 4 ounces (115 grams) crumbled feta, for serving
• chopped cilantro, for serving