Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 9.5 dollar
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 250grams puy lentils, ready cooked
- 2 onions, peeled and diced
- 3 cloves garlic, peeled and minced
- 250grams chestnut mushrooms, sliced
- 1teaspoons garam masala
- 150grams kale, destalked, chopped
- 4 eggs
- 1/2 bunch coriander, fresh, chopped
Nutrition per serving
1630kJ / 390Cal
1630 Kilojoules or 390 Calories
19% of daily energy intake*
Protein
23.6grams
Fat
14.6grams
Carbs
33.8grams
Sugars
4.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Lentils adds lots of plant protein to classic shakshuka and make it a filling option for any time of the day.
Method
Step 1 of 3
Heat the oil in a large non-stick pan on medium heat and cook the onions for 6-8 minutes. Add the mushrooms and cook for 5 minutes. Stir in the garlic, kale and garam masala and cook for 5 minutes, until the kale has wilted.
Step 2 of 3
Stir in the lentils and cook for 2 minutes to heat through. Make 4 wells in the sauce and crack in the eggs. Place a lid on the pan and cook on low for 6 minutes, or until the yolk is runny but the whites have set.
Step 3 of 3
Serve with chopped coriander scattered on top.
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