Pharmacy Notices
Breakfast | Dinner

Lentil Shakshuka

  • 5 Mins

    Prep Time

  • 10 Mins

    Cook Time

  • 4

    Servings

  • 270 Calories
  • 9g Fat
  • 34g Carbs
  • 19g Protein
  • Instructions & Tools

    Instructions

Ingredients

  • 4 Servings
  • 270 Calories
  • 9g Fat
  • 34g Carbs
  • 19g Protein
  • 15 Mins Total Time
  • 1 Tbsp Extra Virgin Olive Oil
  • 1½ Tsp Cumin
  • 1½ Tsp Paprika
  • 1 Tsp Onion Powder
  • 1 (24 Oz) Jar Tomato Sauce
  • 6 Cups Baby Spinach
  • 1 ½ Cups Cooked Lentils
  • 4 Eggs
  • Salt and Pepper, to taste
Recipe adapted from lentils.org

Nourishment Note

Instructions

  • 4 Servings
  • 270 Calories
  • 9g Fat
  • 34g Carbs
  • 19g Protein
  • 15 Mins Total Time
  • 1

    Combine Ingredients In a large skillet, heat olive oil over medium-high heat. Add cumin, paprika, and onion powder and stir until combined. Add tomato sauce, spinach, and cooked lentils. Allow spinach to wilt while stirring until evenly mixed.

  • 2

    Cook On Medium Heat Working quickly, create four pockets in the tomato sauce mixture and carefully break one egg into each pocket. Cover the skillet and cook on medium heat until the egg whites are set, about 10 minutes.

  • 3

    Season & Serve Season with salt and pepper, to taste. Serve immediately. Enjoy with your favorite toast.

Recipe adapted from lentils.org

Allergen Swap

  • EEggs

    Omit and enjoy eggless shakshuka over toast

Fatigue Buster

  • Spinach

    Use pre-washed baby spinach.

  • Eggs

    Eggs are a fast, easy, and inexpensive protein source.

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