The vegetarian shakshuka recipe is made with lentils to make it more nutritious and filling. Shakshuka is typically served for breakfast, but you can enjoy this staple food in the pantry any time throughout the day.


Two tablespoons of olive oil

One small onion, chopped

Two teaspoons of ground cumin

800g canned chopped tomatoes

400g can brown lentils, drained and rinsed

Eight eggs

Salt and pepper to taste

Chopped parsley and flatbread to serve (optional)


  1. In a large fry pan on medium-high temperature.
  2. Add onion, and simmer for 3-4 mins or until tender. Add cumin, stir, and cook for a further 1 minute or so until fragrant.
  3. Mix in canned lentils and tomatoes. Mix thoroughly. Reduce heat and simmer for 15 minutes, covered. The mixture should have thickened.
  4. The tomato lentil mixture should be pushed towards the side, making eight small holes in each of the holes. Sprinkle with salt and pepper. Cook for 7-8 minutes or until the egg whites are set, but the yolks remain liquid.
  5. For serving, sprinkle on chopped parsley. Serve with flatbread.

Post Comment