🌱 One-Pan Shakshuka with Lentils & Eggs

One-Pan Shakshuka with Lentils & Eggs

Calories: 420

Protein: 33 g

Prep Time: 10 mins  |  Cook Time: 25 mins 

Serves: 4

Ingredients

•  Green or brown lentils (cooked) 480g / 17 oz / 2 cups

• Whole eggs 200g / 7 oz / 4 large eggs
  Egg whites 184g / 6.5 oz / ¾ cup

• Crushed tomatoes (canned) 800g / 28 oz / 2 cans

• Red bell pepper (diced) 150g / 5.3 oz / 1 large

• Yellow onion (diced) 120g / 4.2 oz / 1 medium

• Garlic cloves (minced) 15g / 0.5 oz / 4 cloves

• Feta cheese (crumbled) 80g / 2.8 oz / ½ cup

• Olive oil 15ml / 0.5 fl oz / 1 Tbsp

• Smoked paprika 2 tsp

• Ground cumin 1 tsp

• Chili flakes ½ tsp

• Salt & pepper to taste

• Fresh parsley (to garnish) handful

Directions

1. Heat olive oil in a large oven-safe skillet over medium heat. Sauté onion and bell pepper for 5–6 minutes until softened.

2. Add garlic, smoked paprika, cumin, and chili flakes. Cook 1 minute until fragrant.

3. Stir in crushed tomatoes and cooked lentils. Season with salt and pepper. Simmer on low for 8–10 minutes.

4. Whisk egg whites and pour evenly over the sauce. Create 4 wells and crack a whole egg into each well.

5. Cover the pan and cook on low-medium for 5–7 minutes until egg whites are just set but yolks remain slightly runny.

6. Top with crumbled feta and fresh parsley. Serve directly from the pan with crusty bread or pita.

Meal Prep Instructions

• Batch Cook: Make the tomato-lentil base in bulk and refrigerate up to 4 days. Reheat a portion in a small skillet and cook eggs fresh each time.

• Assemble Ahead (Option 1): Store the sauce base in meal-prep containers. Each morning, pour into a pan, heat, add eggs, and cook in 10 minutes.

• Freeze for Later (Option 2): Freeze just the tomato-lentil sauce in portions for up to 2 months. Thaw overnight, reheat, and cook eggs fresh.