Moroccan Shakshuka Eggs with Lentils | Rosemary Farm

Ingredients

• 1 Tbsp. olive oil
• 3 cloves garlic, crushed
• 1/2 small red onion, finely chopped
• 1 medium red bell pepper, small diced
• 2 jalapeños, small diced
• 1.25 tsp. smoked paprika
• 1 tsp. ground cumin
• 3 cups tomato passata (thick, coulis-style)
• 3/4 tsp. salt
• 2 cups cooked lentils, unsalted
• 6 large Rosemary Farm eggs
• 1/4 cup black olives
• 1/2 cup finely chopped cilantro