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Lentil Shakshuka
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Lentil Shakshuka
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Lentil Shakshuka
Created by Chef Dale MacKay
Ingredients
| 8 | cups canned diced tomatoes | |
| 2 | cups white onion, chopped | |
| 1 | tablespoon garlic | |
| 2 | tablespoons smoked paprika | |
| 2 | teaspoons ground mustard | |
| 2 | teaspoons ground cumin | |
| 2 | teaspoons ground fennel seed | |
| 4 | teaspoons salt | |
| ¼ | cup BEE MAID honey | |
| ¼ | cup CO-OP GOLD Red Wine Vinegar | |
| 1⅓ | CO-OP GOLD Canned Lentils | |
| 1 | cup CO-OP MARKET TOWN Feta Cheese in Brine | |
| 8 | CO-OP GOLD PURE Organic Eggs | |
| ¾ | cup cilantro, ripped | |
| 4 | pieces CO-OP MARKET TOWN Naan Bread, grilled |
Directions
Serves: 4
Prep Time: 15 minutes
Cook Time: 50 minutes
In a food processor, pulse tomatoes, onion, garlic, paprika, mustard, cumin, fennel seed, salt, honey and vinegar until slightly chunky.
Transfer the mixture to a medium saucepot and cook over medium heat. Reduce the contents by three quarters. Mix in lentils.
Preheat oven to 350°F. Divide sauce into four small cast-iron skillets and top each with ¼ cup feta cheese. Crack two eggs on top of each skillet. Bake for eight to 12 minutes until eggs are just set, or reach desired doneness.
Garnish with cilantro and serve with grilled naan bread.
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