Indian-inspired Lentil Shakshuka
PREP 5 MIN•COOK 25 MIN
DF
GF
NS
NF
V
Number of servings
2
1 spray olive oil
1⁄2 onion diced
1 garlic clove crushed
3 tsp curry powder
1⁄4 tsp ground turmeric
1 tin of lentils (400g tin) drained & rinsed
1 tin of chopped tomatoes (400g tin)
2⁄3 cup (160ml) reduced-fat coconut milk (tinned)
salt & pepper, to taste
2 cups (80g) baby spinach leaves or kale
4 large eggs
1 small red chilli sliced, optional
1 sprig of fresh coriander leaves picked, optional
Spray a non-stick frypan (that has a lid) with oil and place over low-medium heat.
Add onion and cook for 2-3 minutes until translucent. Add garlic and spices and cook for another minute until fragrant.
Add lentils, tomatoes and coconut milk, scraping any browned pieces on the bottom of the pan, and stir to combine. Season to taste and simmer on low for 10-15 minutes until slightly thickened and reduced.
Stir through spinach until wilted.
Crack eggs into the pan, season, then cover with a lid. Cook for 5 minutes or until eggs are cooked to your liking.
Scatter over chilli and coriander leaves, if using, and serve.
Energy (kJ)
1842 kJ / 440 cals
Protein
28.5 g
Fat
18 g
Sat. Fat
8.3 g
Carbs
33.6 g
Sugar
10.1 g
Fiber
13.4 g
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