Lentil Shakshuka – Lentils.org

Lentil Shakshuka

  By AbbeySharp      

January 30, 2017

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  • Prep: 5 Minutes
  • Cook: 15 Minutes
  • 5 Minutes

    15 Minutes

    20 Minutes

  • Yields: 4


  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.


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


Nutrition Facts

Serving Size1 1/2 cups (375 mL)
Sodium380 mg
Potassium294 mg
Protein19 g
Cholesterol225 mg
Sugar10 g
Total Fat9 g
Saturated Fat2 g
Polyunsaturated Fat
Total Carbohydrates34 g
Dietary Fiber11 g