Lentil & Kale Shakshouka

Have you tried Shakshouka yet? In short, it’s a North African dish that uses a tomato base with warm spices and eggs on top. This dish is often served with bread. I love making shakshouka because it involves minimal ingredients and gives you creative freedom to add new ingredients as you wish. As a result, here is today’s Lentil & Kale Shakshouka recipe!

In today’s recipe, I wanted to boost the fibre and protein so I added lentils! To save time, and because they are equally as nutritious, I used canned lentils. I also boosted the veggies by adding celery and kale. In the past, I have added grated carrots. It’s certainly good no matter what veggies you add! I truly believe you cannot go wrong with this dish.

• Serves: 3-4
• Prep time: 10-15 minutes
• Cook time: 20 minutes

Ingredients:

• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 stock of celery, chopped
• ¾ cup of canned lentils, rinsed and drained
• 1 tsp chili powder
• 1 tsp paprika
• ½ tsp cumin
• 28 oz can of diced tomatoes, without salt or reduced
• 1 cup kale, chopped
• ½ cup feta cheese, small pieces
• 3-4 large eggs
• Optional Garnish: Fresh Italian parsley
• Salt and pepper to taste

Lentil & Kale Shakshouka Directions:

1. Firstly, in an extra-large fry pan, heat olive oil over medium heat. Add garlic, onions and celery. Sautee for two or three minutes until slightly softened. I like to add a pinch of salt to draw out the flavours at this time.
2. Secondly, add rinsed lentils to the fry pan. Stir veggies and lentils to combine.
3. Add chili powder, paprika and cumin in with veggies. Stir to combine spices with veggies.
4. Add a can of diced tomatoes with the lentil and veggie mixture. Stir to prevent any sticking.
5. Bring tomato mixture to a low boil and allow mixture to simmer for 5 minutes to thicken.
6. Add chopped kale and stir into tomato mixture.
7. Add feta cheese pieces into sauce as well.
8. Create small “wells” between the sauce to crack egg directly into well.
9. Allow eggs to cook in mixture on medium-heat for about 5 to 10 minutes depending on your preference for doneness. You can also cover the frying pan, if desired, for faster cooking of the egg.
10. Finally, transfer Shakshouka onto a plate or serving bowl and serve with warm naan bread. In addition, garnish with fresh parsley.

Do you enjoy cooking ethnic foods? Additionally, what are your favourites? I always enjoying trying new dishes and then re-making them again and again in different ways.

Lentil & Kale Shakshouka

Yield: 3-4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

I love making this Lentil & Kale Shakshouka because it involves minimal ingredients and gives you creative freedom to add new ingredients as you wish.

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Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 stock of celery, chopped
• ¾ cup of canned lentils, rinsed and drained
• 1 tsp chili powder
• 1 tsp paprika
• ½ tsp cumin
• 28 oz can of diced tomatoes, without salt or reduced
• 1 cup kale, chopped
• ½ cup feta cheese, small pieces
• 3-4 large eggs
• Optional Garnish: Fresh Italian parsley
• Salt and pepper to taste

Instructions

1. In an extra-large fry pan, heat olive oil over medium heat. Add garlic, onions and celery. Sautee for two or three minutes until slightly softened. I like to add a pinch of salt to draw out the flavours at this time.
2. Add rinsed lentils to the fry pan. Stir veggies and lentils to combine.
3. Add chili powder, paprika and cumin in with veggies. Stir to combine spices with veggies.
4. Add a can of diced tomatoes with the lentil and veggie mixture. Stir to prevent any sticking.
5. Bring tomato mixture to a low boil and allow mixture to simmer for 5 minutes to thicken.
6. Add chopped kale and stir into tomato mixture.
7. Add feta cheese pieces into sauce as well.
8. Create small “wells” between the sauce to crack egg directly into well.
9. Allow eggs to cook in mixture on medium-heat for about 5 to 10 minutes depending on your preference for doneness. You can also cover the frying pan, if desired, for faster cooking of the egg.
10. Transfer Shakshouka onto a plate or serving bowl and serve with warm naan bread. Garnish with fresh parsley.