Red and Green Lentil Shakshuka

Happy Halloween! Can you believe it’s almost November? (Where has the time gone?!) I’m collaborating today with the awesome ladies in the BGB community for delicious dishes that we’d bring to a Friendsgiving potluck! :]

Have you ever heard of shakshuka? It’s a delicious Middle Eastern recipe of poached eggs in a tomato-based sauce and it’s always looked so, so delicious! It’s been on my to-do list for the longest time, but I never got around to it til I came across Shashi’s Lentil Shakshuka recipe. It looked amazing. *-*

I’m always on an endless quest to finish off all the things in my apartment (tis my goal over the next 3 years of residency) since I accumulated a lotttt through medical school. I had two bags of red + green lentils I’d been meaning to make, so I took it as a sign from above that this would be the perfect vegetarian-friendly dish to bring to…Friendsgiving!!

I’ll be working at the hospital through Thanksgiving this year, and as per usual, my family is on the other side of the country, so if you have any sort of celebrations planned, please celebrate for me! :P

What’s more, it’s actually healthy and super easy to make, so what’s not to like?! :D I think I have a new favorite in terms of comfort food!

Red and Green Lentil Shakshuka

Print Recipe

Red and Green Lentil Shakshuka

Prep Time15 minutes mins

Cook Time1 hour hr 5 minutes mins

Course: Main Course

Cuisine: Middle Eastern

Keyword: vegetarian

Servings: 6 servings

Ingredients

• 3/4 yellow onion diced
• 4 cloves garlic minced
• 1 can diced tomatoes
• 1 7 oz can tomato paste
• 1/2 cup red lentils
• 1/2 cup green lentils
• 1 cup water
• 4 eggs
• 1-2 tbsp coconut oil
• green onion for garnish (optional)
• sprinkle of ground cumin
• sprinkle of chili pepper

Instructions

• Preheat oven to 350 degrees.
• Coat bottom of oven-safe pan (I used my cast iron pan!) with coconut oil.
• Add diced onion and saute for ~10 minutes on medium heat. Add in garlic and stir, then add in tomato paste and diced tomatoes.
• Put in oven for 45 minutes. Check them at around 30-35 minutes and add ~1/2 cup water if needed.
• Remove pan from oven to make 4 "wells" and break eggs into the wells.
• Let bake for another 10-15 minutes.
• Garnish with green onion and other spices, if desired.

Notes

You can serve this with toasted bread! :]

I made the toasted bread for this in the same manner as I did for the sandwich bread I used for my Garlic Herb Chicken Salad Sandwich recipe! It goes together so well!:D

• How will you be spending Thanksgiving this year?
• What would you bring if you were going to a Friendsgiving celebration?