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Moroccan Shakshuka Eggs With Lentils | Easy Ethnic Recipes

4.5 from 2 votes
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The best Shakshuka Eggs with lentils is served! Settle into back-to-routine with my fuss-free one-skillet marvel – Moroccan Shakshuka. Eggs gently poached in a thick tomato-lentil sauce infused with smoked paprika, cumin and garnished with fresh cilantro and olives.
Prep Time10 mins
Cook Time15 mins
Course: Breakfast, Main, Main Course
Servings: 3 people
close up of a pan of shakshuka with eggs garnished with olives, herbs, avocado slices and artichoke, with a bowl of raw eggs and naan bread close by - flatlay

Ingredients

  • 1 tbsp olive oil extra virgin
  • 3 garlic cloves large, crushed
  • ½ red onion large, finely chopped
  • 1 red bell pepper washed, cut into small chunks
  • 2 jalapenos large, washed, deseeded, cut into very small pieces
  • tsp smoked paprika
  • 1 tsp cumin powder
  • 3 cups tomato passata thick, coulis-style
  • ¾ tsp salt sea salt
  • 2 cups cooked lentils canned, unsalted
  • 6 eggs
  • ½ cup cilantro washed, finely chopped

Optional Toppings

  • ¼ cup black olives canned
  • 1 avocado sliced into small chunks

Instructions

  • Heat oil in a large skillet on medium heat. Fry the garlic until it's lightly golden and begins to release its aroma.
  • Add the onion and continue to fry until it's light golden - about 3 minutes.
  • Stir in the pepper and jalapeno and cook for 2 minutes.
  • Turn the heat to low and add the paprika and cumin, stir for a few seconds. Be careful to not burn the spices.
  • Once the spices release their flavour, follow with the tomato passata and ½ tsp salt. Stir to mix. Increase the heat to medium-low so the mixture begins to simmer.
  • Use a medium-sized spoon to create a well in the tomato-lentil sauce and crack an egg into it. Gently, pour some of the sauce over the egg whites in order to "contain" the egg. Repeat this process with the remaining five eggs. Sprinkle with ¼ tsp salt and cover immediately. Cook for 5-6 minutes on low heat.
  • Remove the cover and check that the eggs are cooked. The egg white should be opaque and the yolk soft, gooey and jiggly.
  • Remove from heat and finish by garnishing with olives and cilantro. Enjoy!

Notes

The toppings are not included in the nutritional analysis.
Nutrition Facts
Moroccan Shakshuka Eggs With Lentils | Easy Ethnic Recipes
Amount Per Serving
Calories 462 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 4g20%
Cholesterol 327mg109%
Sodium 916mg38%
Potassium 2094mg60%
Carbohydrates 51g17%
Fiber 18g72%
Sugar 18g20%
Protein 30g60%
Vitamin A 2408IU48%
Vitamin C 67mg81%
Calcium 135mg14%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.

Please note the nutritional analysis values are estimates and suggestions. This nutrition facts table does not know your life - your body, including your hunger and satiety cues, change daily. It's okay to eat more or less. Say no to food guilt and instead embrace mindful eating.