Red Lentil Shakshuka With Anchovies
Gluten-Free
Nut-Free
Vegetarian
This creative take on shakshuka ups the protein content by adding lentils to the mix.
- ¾ cup dried red lentils, rinsed and drained
- 1½ cups water
- 3 tbs. extra-virgin olive oil
- 1 small onion, finely chopped
- 1 red bell pepper, finely chopped
- 2 garlic cloves, minced
- 1 tsp. cumin
- 1 tsp. smoked paprika
- ¾ tsp. sea salt, plus more to taste
- ½ tsp. freshly ground black pepper, plus more to taste
- 1 oz. anchovies, minced
- 1 28-oz. can diced tomatoes
- ¼ tsp. red-pepper flakes
- 4 large eggs
- ¼ cup chopped cilantro
- ¼ cup chopped parsley
- ¼ cup crumbled feta cheese
STEP 1
Add the lentils to a saucepan and cover with the water. Bring to a boil, then reduce the heat and simmer until the lentils are tender, about 20 minutes.
STEP 2
Place a large skillet over medium heat and add the olive oil. Add the onions and bell pepper and cook until softened, about eight minutes. Add the garlic and stir until fragrant, about 30 seconds.
STEP 3
Add the cumin, paprika, salt, pepper, and anchovies, and stir to combine. Add the tomatoes, red-pepper flakes, and lentils, and simmer for about 10 minutes, stirring occasionally. Add more salt and pepper to taste.
STEP 4
Use the back of a spoon to make four wells in the lentil mixture. Crack an egg into each well, sprinkle each egg with a bit more salt and pepper, then cover the skillet and turn the heat to medium-low. Cook until the eggs are set, about five to seven minutes.
STEP 5
Serve garnished with the cilantro, parsley, and feta.
Photography: Terry Brennan; Food Styling: Betsy Nelson
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