Lentil Shakshuka

Prep Time: 5 Minutes

Total time: 20 Minutes

Servings: 4

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Recipe by

Abbey Sharp

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    1 Tbsp (15 mL) olive oil

    1 1/2 tsp (7 mL) cumin

    1 1/2 tsp (7 mL) paprika

    1 (23 oz/680 mL) can tomato sauce

    6 cups (1.5 L) baby spinach

    1 1/2 cups (375 mL) cooked green lentils

    4 eggs

    to taste, salt and pepper


  1. In a 12-inch (30 cm) cast iron skillet, heat olive oil over medium-high heat. Add cumin and paprika and stir until combined. Add tomato sauce, spinach, and lentils and stir until well combined.
  2. Season with a pinch of salt and pepper, then create four indentations in the mixture. Crack eggs into the indentations, cover and cook on medium heat until the egg whites are set, about 10 minutes.
  3. Adjust seasonings as needed and serve immediately.

Quick tip: Make use of homemade fresh or frozen tomato sauce if you have it on hand.

Abbey Sharp is a Media Registered Dietitian (RD), national TV spokesperson, YouTuber, food writer and blogger, recipe developer, and the founder of Abbey's Kitchen Inc. Abbey is a regular contributor to TV shows (like Marilyn Denis Show), print (Ricardo Magazine, Best Health Magazine), and online publications (Shape Magazine), her Youtube channel Abbey’s Kitchen and her acclaimed food blog. Abbey’s first Penguin published cookbook is due in stores Winter 2017.

Nutritional Information

  • Serving Size: 1 1/2 cups (375 mL)
  • Per serving:
  • Calories 270
  • Total Fat 9 g
  • Saturated Fat 2 g
  • Cholesterol 225 mg
  • Polyunsaturated Fat
  • Carbohydrates 34 g
  • Dietary Fibre 11 g
  • Sugar 10 g
  • Protein 19 g
  • Sodium 380 mg
  • Potassium 294 mg
  • Folate 295 mcg