Shakshuka Breakfast Bowl – Lentils.org

Ingredients

• 4 cups (1 L) whole red lentils, cooked
• 1 cup (250 mL) whole green lentils, cooked
• 4 cups (1 L) farro, cooked
• 4 jalapenos, minced
• 4 oz (125 g) ginger, minced
• 2 Tbsp (30 mL) salt
• 2 Tbsp (30 mL) turmeric
• 1/4 cup (60 mL) coriander, ground
• 2 Tbsp (30 mL) cumin, ground
• 6 Tbsp (90 mL) canola oil
• 4 cups (1 L) mushrooms, minced
• 4 yellow onions, minced
• 1/4 cup (60 mL) garlic cloves, minced
• 2 bell peppers, small dice
• 2 jalapenos, minced
• 5 cups (1.25 L) tomato paste
• 6 Tbsp (90 mL) smoked paprika
• 2 tsp (10 mL) cumin
• 2 Tbsp (30 mL) harissa paste
• 2 #10 cans San Marzano tomatoes
• 6 cups (1.5 L) chicken stock
• 20 poached eggs, soft
• 20 oz (625 g) Feta cheese, crumbled
• 20 oz (625 g) Swiss chard, wilted
• 5 oz (140 g) parsley, chopped fine