High Protein Shakshuka

Serves 2.

Ingredients:

• 2 TBSP olive oil
• 1/2 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 tsp. coriander
• 1 tsp. black pepper
• 14.5 oz. can crushed tomatoes
• 1/2 of 14.5 oz. canned lentils
• Salt, to taste
• 1-3 eggs per person
• Serve with chopped cilantro or parsley, crumbled, and crusty bread

Directions:

1. Tomato Lentil Sauce: Heat a sauté pan over medium heat; add the olive oil and sauté the onion until the onion softens and is translucent, then add the garlic and sauté for 30 seconds. Add the coriander, black pepper, and the crushed tomatoes and bring to a simmer. Add the lentils and simmer for another 5 minutes. Taste and adjust seasoning.
2. Eggs: Use 1-3 eggs per person, and make wells in the tomato sauce. Add 1 egg per well and season the eggs with salt. Cover and simmer for 4-5 minutes, or until desired doneness.
3. Serve: Add cilantro or parsley and crumbled feta, and serve with crusty bread to mop up all the sauce.

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High Protein Shakshuka

Recipe by RC

Ingredients

• 2 TBSP olive oil

• 1/2 onion, finely chopped

• 2 garlic cloves, finely chopped

• 1 tsp. coriander

• 1 tsp. black pepper

• 14.5 oz. can crushed tomatoes

• 1/2 of 14.5 oz. canned lentils

• Salt, to taste

• 1-3 eggs per person

• Serve with chopped cilantro or parsley, crumbled, and crusty bread

Directions

• Tomato Lentil Sauce: Heat a sauté pan over medium heat; add the olive oil and sauté the onion until the onion softens and is translucent, then add the garlic and sauté for 30 seconds. Add the coriander, black pepper, and the crushed tomatoes and bring to a simmer. Add the lentils and simmer for another 5 minutes. Taste and adjust seasoning.
• Eggs: Use 1-3 eggs per person, and make wells in the tomato sauce. Add 1 egg per well and season the eggs with salt. Cover and simmer for 4-5 minutes, or until desired doneness.
• Serve: Add cilantro or parsley and crumbled feta, and serve with crusty bread to mop up all the sauce.