Moroccan Shakshuka Eggs with Lentils
Moroccan Shakshuka Eggs with Lentils Shakshuka is the ultimate one-pan dish and this version packs an extra nutritional punch with fiber-rich lentils.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rosemaryfarm.com.
Cooking tools:
- Skillet
- Stove
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Garlic press
- Wooden spoon
- Spoon
- Cooking spoon
- Colander
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 1/4 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
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