Lentil & Kale Shakshouka
Have you tried Shakshouka yet? 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.
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 all good! I truly believe you cannot go wrong with this dish.
Prep time: 10-15 minutes
Cook time: 20 minutes
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
- 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.
- Add rinsed lentils to the fry pan. Stir veggies and lentils to combine.
- Add chili powder, paprika and cumin in with veggies. Stir to combine spices with veggies.
- Add a can of diced tomatoes with the lentil and veggie mixture. Stir to prevent any sticking.
- Bring tomato mixture to a low boil and allow mixture to simmer for 5 minutes to thicken.
- Add chopped kale and stir into tomato mixture.
- Add feta cheese pieces into sauce as well.
- Create small “wells” between the sauce to crack egg directly into well.
- 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.
- Transfer Shakshouka onto a plate or serving bowl and serve with warm naan bread. Garnish with fresh parsley.
Do you enjoy cooking ethnic foods? What are your favourites? I always enjoying trying new dishes and then re-making them again and again in different ways.