Spiced Lentil and Rice “Shakshuka”

Name: Spiced Lentil and Rice “Shakshuka”
Total time: 60 min
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

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Throughout North Africa and parts of the Middle East, you'll find variations of a diah known as shakshuka - eggs gently cooked in a tomato sauce, o

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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