Shakshuka

Ingredients

• 800g ripe diced tomatoes or tinned chopped tomatoes
• 1 packet of cooked Puy Lentils (250g)
• 1 medium white onion peeled and diced
• 1 red pepper seeds removed and chopped
• 2 garlic cloves minced
• 1 tsp olive oil
• 2 tbsp tomato puree
• 2 tbsp sundried tomato puree
• 1 tsp chilli powder (mild)
• 1 tsp cumin
• 1 tsp smoked paprika
• 1tsp of cayenne pepper
• 2 tsp sugar
• 4 medium size eggs
• Salt and pepper to season
• Handful of fresh parsley chopped.
• Spring onion
• garnish

Instructions

1. Preheat the oven to 180C, gas mark 4
2. Add olive oil to a large frying pan (suitable for oven use) and add the diced onion and cook for 2-3 minutes, until softened
3. Add the diced red pepper and minced garlic and cook for a further 2-3 minutes
4. Add the diced tomatoes or tinned tomatoes along with the tomato puree and sun dried tomato puree, bring to the boil
5. Combine the spices along with the sugar and add to the pan, season with salt and pepper. Allow to cook on a medium heat for 8-10 minutes
6. Add the cooked lentils to the mixture and simmer for a further 5 minutes
7. Once the lentils have heated through, take the pan of the heat. With a spoon, make four wells in the mixture evenly spread. Place the cracked eggs into each of the wells, ensuring no spillage
8. Place the pan into the preheated oven for between 5-7 minutes, or until the eggs are cooked
9. Take out of the oven and garnish with parsley or spring onion.