Lentil Harissa Shakshuka
Half of a yellow onion, diced
1 large red bell pepper, diced
1 tbsp olive oil
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp chili powder
1 tsp herby harissa
1 large can diced tomatoes (no salt added)
2 tbsp tomato paste (no salt added)
1 cup lentils blend
4 to 5 eggs
salt and pepper to taste
garnish with cilantro and feta cheese
01) Preheat the oven to 350 F.
In a cast iron skillet, add the olive oil over medium heat. Add in the onions and red bell pepper. Cook for about 3 mins. Add in the cumin, paprika, chili powder and harissa. Stir to combine.
02) Add the diced tomatoes, tomato paste, and lentils. Mix to combine and let it simmer for about 5 mins. Add salt and pepper to taste.
03) Make 5 little wells evenly around the sauce. Crack each egg carefully into each well. Bake in the oven for about 5 to 7 mins or until the eggs are set.
04) Garnish with feta cheese and cilantro. Serve immediately.