Moroccan Shakshuka Eggs with Lentils

Moroccan Shakshuka Eggs with Lentils

25m total time

10M prep time
13 ingredients
3 servings
Ratings
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Shakshuka is the ultimate one-pan dish and this version packs an extra nutritional punch with fiber-rich lentils. The tomato-lentil sauce is infused with smoked paprika and cumin, and the eggs are cooked on the stovetop so there’s no need to turn on the oven! Serve this dish on its own or pair with toast, pita wedges, or naan.

 

This recipe was developed for the Egg Nutrition Center by Egg Enthusiast Shahzadi Devje, RD, CDE

Shahzadi Devje, RD, CDE

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.