Eggplant and Lentil Shakshuka
This eggplant and lentil shakshuka combines tender eggplant, earthy lentils and a rich, spiced tomato sauce, topped with gently poached eggs. Hearty, wholesome and wonderfully comforting, it’s an easy one-pan dish perfect for brunch, lunch or a cosy dinner.
Ingredients
- 1 medium eggplant cut into cubes
- 1 large red onion thinly sliced
- 400 g can green lentils drained and rinsed
- 400 g can finally chopped tomatoes
- 2 tbsp tomato purée
- 4 large eggs
- ½ tsp chilli flakes
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and freshly ground black pepper to taste
Instructions
- Place a large, dry frying pan over high heat. Once the pan is very hot, add the cubed eggplant and cook, stirring occasionally to prevent it from sticking. Season with salt and freshly ground black pepper.
- Continue to dry-fry the eggplant until softened and lightly browned on all sides.
- Reduce the heat to medium, add the sliced red onion and 2 tablespoons of cold water, then gently stir everything together. Season with a little more salt and pepper if needed. Cover with a lid and allow to steam for about 5 minutes, or until the onion has softened.
- Add the drained lentils, crushed tomatoes, tomato purée and spices. Stir well until everything is combined. Taste and adjust the seasoning as needed.
- Increase the heat to high and bring the mixture to a gentle simmer. Allow it to bubble for about 1 minute, then reduce the heat to low.
- Using the back of a spoon, create four deep wells in the tomato and lentil mixture, spacing them evenly around the pan. Carefully crack one egg into each well.
- Cover the pan with the lid and cook over a gentle simmer for 3-5 minutes, depending on how you like your eggs. For set whites and beautifully runny yolks, start checking them at around 3 minutes.
- Remove from the heat and serve straight from the pan while hot, ideally with plenty of warm bread (Challa is best!) for dipping and scooping up the rich tomato and lentil sauce.