Lentil Shakshuka
-
5 Mins
Prep Time
-
10 Mins
Cook Time
-
4
Servings
- 270
Calories
- 9g
Fat
- 34g
Carbs
- 19g
Protein
Multiple Sclerosis
Ingredients
- 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
- Allergens:
- E Eggs
- View Substitutions
-
EEggs:
Omit and enjoy eggless shakshuka over toast
Instructions
1.
Wash Hands Wash hands with soap and water.
2.
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.
3.
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.
4.
Season & Serve Season with salt and pepper, to taste. Serve immediately. Enjoy with your favorite toast.
5.
Wash Hands Wash hands with soap and water.
Nourishment Notes
Fatigue Buster
-
Spinach
Use pre-washed baby spinach.
-
Eggs
Eggs are a fast, easy, and inexpensive protein source.
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