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• Sweet and sour lentil shakshuka

Sweet and sour lentil shakshuka

• Amanda James

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Serves 4

Easy

Total time: 1 hr and 45 mins

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Jazz up your weekend brunch and make this veggie shakshuka with lentils and punchy spice. This simple egg recipe is not only easy to make it's low in calories, too

Vegetarian

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Make this lentil shakshuka, then check out our classic shakshuka, vegan shakshuka, curried shakshuka and spring greens shakshuka.

Ingredients

Nutrition

• 300g black or green lentils

• 1 tbsp sunflower or rapeseed oil

• 2 onions

  diced

• 2 red peppers

  diced

• 2 cloves garlic

  crushed

• 1 tsp ground cumin

• 1 tsp ground coriander

• 400g tin or 300g passata chopped tomatoes

• 2 tbsp tamarind paste

• 2 tsp soft light brown sugar

• 100g full-fat natural yogurt

  plus 150g to serve

• ½ lemon

  juiced

• 4 eggs

• 1 tsp cumin seeds

• 1 tsp coriander seeds

• a handful coriander

  chopped

• warmed naans or chapattis

  to serve

Nutrition: per serving

• kcal449

  low

• fat10.2g

• saturates2g

• carbs54.4g

• sugars17.2g

• fibre14.1g

• protein28g

• salt0.3g

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Method

• step 1

  Put the lentils in a large pan and cover with double the amount of cold water. Bring to a boil, reduce the heat and simmer for 10 minutes. Tip into a sieve and drain really well.

• step 2

  Put the oil into the same pan and cook the onions, peppers and garlic with some seasoning until the onion is soft. Add the ground cumin and ground coriander and fry for 2 minutes, then stir in the drained lentils, tomatoes, tamarind and sugar. Add 300ml of water, cover with a lid and cook gently for 45 minutes. Add the yogurt and cook – uncovered if it’s looking a little watery still – for another 15 minutes until creamy. Stir in the lemon juice and season.

• step 3

  Heat the oven to 180C/fan 160C/gas 4 and transfer the lentils to a wide ovenproof pan or baking dish about 30cm wide. Make 4 hollows with the back of a spoon and crack an egg into each. Season the eggs, put on a lid or cover with foil and bake for 10-12 minutes or until the eggs are cooked to your liking.

• step 4

  Meanwhile fry the cumin and coriander seeds for a minute in a frying pan until popping. Loosen the remaining yogurt with enough water to make it drizzle-able.

• step 5

  When the eggs are done, drizzle them and the lentils with yogurt, and then scatter with the toasted seeds and chopped coriander. Serve with warm breads.

Try more of our brunch recipes here...

Authors

Amanda James

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