Shakshuka-Spiced Egg and Lentil Bowls with Crusty Bread

Ingredients

• 8 eggs
• 800 g tinned chopped tomatoes
• 400 g tinned green lentils
• 2 red peppers
• 1 onion
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tbsp harissa paste
• 2 tbsp olive oil
• 1 crusty sourdough loaf

Method

1. 1

   Heat the olive oil in a large, deep frying pan. Dice the onion and sliced red peppers and cook over a medium heat for 8 minutes until softened.

2. 2

   Stir in the smoked paprika, cumin and harissa paste and cook for 1 minute until fragrant.

3. 3

   Add the tinned tomatoes and drained lentils. Simmer for 10 minutes until the sauce thickens. Season well.

4. 4

   Make 8 wells in the sauce and crack in the eggs. Cover the pan with a lid and cook over a low-medium heat for 5–7 minutes until the whites are set but the yolks remain slightly runny.

5. 5

   Ladle the shakshuka into four deep bowls, ensuring each gets 2 eggs, and serve with thick slices of crusty sourdough for dipping.