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moroccan

Moroccan Lentil and Tomato Shakshuka with Cumin and Cilantro

This simmered dish pairs cooked lentils, drained with ground cumin, cilantro, chopped and onion, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Lunch
Easy
Balanced High satiety Heart friendly Vegetarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

35 g Protein
71 g Carbohydrates
28 g Fat
23 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 18g olive oil 159 kcal
  • 105g onion, diced 42 kcal
  • 6g garlic, minced 9 kcal
  • 228g canned crushed tomatoes 73 kcal
  • 193g cooked lentils, drained 224 kcal
  • 88g eggs 126 kcal
  • 2g ground cumin 8 kcal
  • 2g paprika 6 kcal
  • 11g cilantro, chopped 4 kcal
  • 2g salt 0 kcal
  • 1g black pepper 2 kcal

Cooking instructions

  1. olive oilonion
    Heat olive oil in a skillet over medium. Add onion and cook 4 minutes until softened.
  2. garlicground cuminpaprikasaltblack pepper
    Add garlic, cumin, paprika, salt, and pepper; cook 30 seconds.
  3. canned crushed tomatoescooked lentils
    Stir in crushed tomatoes and cooked lentils. Simmer 8-10 minutes until thickened.
  4. eggs
    Make two wells and crack in eggs. Cover and cook 5-7 minutes until whites set and yolks are to your liking.
  5. cilantro
    Finish with chopped cilantro and serve straight from the skillet.

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