Imagine the look on Dad’s face when he’s served breakfast in bed or gathers around the table for a hearty lunch. This Father’s Day (or any day!), why not treat him to something truly special—our Moroccan Lentil Shakshuka? This delicious twist on the traditional dish adds the earthy, rich flavor of lentils to the vibrant mix of tomatoes, bell peppers, and perfectly poached eggs.
With only five ingredients, this dish serves four and is ready in just 50 minutes in the oven. This Moroccan Lentil Shakshuka is both simple to make and satisfying to eat. Whether you’re planning breakfast in bed or a relaxed family lunch, it’s a dish that’s sure to impress.
SERVES: 4 PREP TIME: 5 min COOKING TIME: 50 min
Ingredients:
- 1 cup of our Moroccan lentils
- 2 cup spinach leaves
- 1 red capsicum
- 1 tin cherry tomatoes
- 4 eggs
- 3 cup water
- 1 tbs olive oil
- Chopped coriander and chilli to serve (optional)
Method:
1. Slice the capsicum into thin strips.
2. In a 30 cm saucepan, heat 1 tablespoons of vegetable oil over medium heat.
3. Add 1 cup of our Moroccan lentils and fry for 1 minute.
4. Add 2.5 cups of boiling water, along with the tin of cherry tomatoes, capsicum, and spinach. Cook in a preheated oven at 180°C for 45-50 minutes with the lid on. Check the lentils around the 35-minute mark and add 1/2 cup of water if needed to ensure they don’t dry out.
5. Remove the saucepan from the oven, make 4 wells in the mixture, and break eggs into the wells.
6. Return to the oven and bake for another 7 to 12 minutes, depending on how runny or firm you like your yolks.
7. Optional: Garnish with chopped coriander and chili.