Recipes for cooking with a little less chaos.

Shakshouka

Name: Shakshouka
Prep time: 15 min
Cook time: 30 min
Yield: 5 servings
Cuisine: Mediterranean
Ingredients: 150 g Lentils; 1+½ tsp Sweet paprika; 1+½ tsp Turmeric; ¾ tsp Cumin; 1 tsp Chili flakes; 1 Onion, chopped; 3 Garlic cloves, minced; 180 ml (¾ c) Chicken broth; 1 can (796 ml) High-quality diced tomatoes; 5 Eggs; ½ c Crumbled feta; 2 tbsp Chopped flat-leaf parsley

This shakshouka recipe with lentils and feta features eggs gently poached in a tomato sauce seasoned with cumin, sweet paprika, and turmeric. Also spelled shakshuka, this version gets its heat from chili flakes and a fresh finish from parsley.

Eggs poached in spiced tomato sauce

The sauce starts with onion and garlic, followed by chicken broth to deglaze the pan and diced tomatoes. It simmers for about twenty minutes until thickened before the lentils are stirred in. The eggs then cook in five small wells in the sauce, topped with crumbled feta and covered with a lid. Allow about five minutes, until the whites are set.

For brunch or as a main course

Lentils make the dish hearty, while feta adds a salty, creamy contrast to the tomato sauce. Share it for brunch or serve it as a main course. This recipe makes 5 servings.

🥄 15 min. 🔥 30 min. 🍽️ 5 servings

Recommendations

45 min

Main Course

Mushroom Risotto

Mushroom and thyme risotto finished with Parmesan, asparagus and peas. Add hot chicken broth gradually to Arborio rice as it absorbs the liquid.

30 min

Main course

Savoyard Fondue

Savoyard fondue with equal parts Beaufort, Comté and Emmental, flavored with black trumpet mushrooms. White wine and kirsch accompany the melted cheeses.