Baked Egg and Lentil Shakshuka
This hearty twist on classic shakshuka adds protein-rich red lentils to the spiced tomato sauce before the eggs are nestled in and baked to silky perfection. The result is a deeply flavorful and filling breakfast that provides exceptional plant-forward protein in every scoopful.
A protein-doubled shakshuka made with red lentils and spiced tomato sauce topped with perfectly baked eggs.
Nutrition per serving
Ingredients
main
base
sauce
seasoning
cooking
Instructions
Cook the Lentil Sauce
Heat olive oil in a large deep oven-safe skillet over medium heat. Add cumin and smoked paprika and stir constantly for 30 seconds until the spices bloom and become very fragrant. Pour in the crushed tomatoes and stir to combine. Add the rinsed red lentils and 1 cup of water. Stir well, bring to a gentle boil then reduce heat to a simmer. Cook uncovered for 15 minutes until the lentils are completely soft and have thickened the sauce. Season with salt to taste.
Preheat the Oven
While the sauce simmers, preheat your oven to 375 degrees Fahrenheit. If your skillet is not oven-safe, transfer the lentil sauce carefully to a baking dish at this point. The sauce should be thick enough to hold wells for the eggs without them sinking to the bottom.
Add the Eggs
Use the back of a large spoon to press 6 deep wells evenly spaced into the thick lentil sauce. Crack one egg carefully into each well trying to keep the yolk intact. Season each egg lightly with a pinch of salt and pepper. Do not stir after this point.
Bake and Serve
Transfer the skillet to the preheated oven and bake uncovered for 12 to 15 minutes until the egg whites are fully set but the yolks are still soft and runny. Remove from the oven and allow to rest for 2 minutes. Serve directly from the skillet by scooping out one egg per person with a generous amount of lentil sauce beneath it.
Substitutions
Common mistakes
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