Lentil Shakshuka Bake

Directions

1. Preheat oven to 425°F (220°C).
2. In a full hotel pan, coat the bottom with oil and add cumin, paprika, tomato sauce, and lentils. Stir well to evenly season and distribute the lentils. Fold in spinach well to ensure it is coated well in sauce.
3. Place in oven for 12-15 minutes until the mixture is simmering.
4. Remove from oven. Using a spoon, create wells in the mix and crack eggs into each well. Cover the tray in plastic wrap and foil and place back into oven to poach the eggs, approximately 15-20 minutes.
5. Remove from oven and season with salt and pepper. Optionally garnish with crumbled Goat’s cheese.
6. Shakshuka can be hot held and served off a buffet line if desired.