Serves
4
Prep
10 minutes
Cook
25 minutes
Ingredients
800g ripe diced tomatoes or tinned chopped tomatoes1 packet of cooked Puy Lentils (250g)1 medium white onion peeled and diced1 red pepper seeds removed and chopped2 garlic cloves minced1 tsp olive oil2 tbsp tomato puree2 tbsp sundried tomato puree1 tsp chilli powder (mild)1 tsp cumin1 tsp smoked paprika1tsp of cayenne pepper2 tsp sugar4 medium size eggsSalt and pepper to seasonHandful of fresh parsley chopped.Spring onion garnish
Instructions
- Preheat the oven to 180C, gas mark 4
- 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
- Add the diced red pepper and minced garlic and cook for a further 2-3 minutes
- Add the diced tomatoes or tinned tomatoes along with the tomato puree and sun dried tomato puree, bring to the boil
- 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
- Add the cooked lentils to the mixture and simmer for a further 5 minutes
- 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
- Place the pan into the preheated oven for between 5-7 minutes, or until the eggs are cooked
- Take out of the oven and garnish with parsley or spring onion.
Shakshuka is a popular middle Eastern dish and is quick and easy to make. Try our full of flavour recipe.
