moroccan

Moroccan Lentil and Tomato Shakshuka with Cumin and Cilantro

Name: Moroccan Lentil and Tomato Shakshuka with Cumin and Cilantro
Yield: 1 serving
Cuisine: moroccan
Ingredients: 18 g olive oil; 105 g onion, diced; 6 g garlic, minced; 228 g canned crushed tomatoes; 193 g cooked lentils, drained; 88 g eggs; 2 g ground cumin; 2 g paprika; 11 g cilantro, chopped; 2 g salt; 0.88 g black pepper

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

Set your calorie target 650 kcal

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

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