Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 1/3 bunch coriander
- 840grams Woolworths no-added-salt lentils, rinsed, drained
- 500grams frozen chopped spinach, thawed, unsqueezed
- 700grams Macro Organic passata
- 2 cloves garlic, crushed
- 4 Woolworths free range eggs
- 1 avocado
- 188 Woolworths light ricotta
- 4 slices Woolworths multigrain bread, toasted, cut in half
Description
Add colour, flavour and filling ingredients to your morning routine with this healthier shakshuka recipe. Lentils provide texture and a delicious flavour base.
Method
Step 1 of 4
Separate coriander leaves from stems and reserve leaves. Finely chop stems.
Step 2 of 4
Combine lentils, passata, spinach, garlic and coriander stems in a 2L (8-cup) frying pan. Bring to the boil over medium-high heat. Reduce heat to medium. Using a spoon, make 4 indents in top of lentil mixture.
Step 3 of 4
Carefully crack 1 egg into each indent. Cover with a tight-fitting lid. Cook for 8 minutes for soft eggs or until cooked to your liking.
Step 4 of 4
Halve avocado, then thinly slice. Top shakshuka with ricotta, avocado and coriander leaves. Serve with toast.
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