Name: Israeli-Style Red Lentil Shakshuka
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Israeli
Ingredients: 150 g broken red lentils; 500 g tomatoes, chopped; 1 bell pepper, chopped; 1 onion, chopped; 3 cloves garlic, sliced; 4 tablespoons cold-pressed sesame oil; 1 teaspoon each ground cumin and paprika; 4 eggs; a handful, to taste fresh coriander and salt

Before you cook

Make small wells for the eggs rather than cracking them straight onto the surface. A defined well keeps the whites from spreading thin across the whole pan.

Cover the pan while the eggs poach, but check often. Shakshuka eggs go from just-set to hard in a very short window.

Method

Warm the oil and cook the onion and pepper together until soft.
Add the garlic, cumin and paprika, stirring one minute until fragrant.
Rinse the lentils and add them with the chopped tomatoes.
Add a splash of water and bring the pan to a steady simmer.
Cook uncovered for twenty minutes, stirring, until the lentils collapse.
Season with salt and adjust the thickness with a little more water.
Use a spoon to make four small wells in the surface of the sauce.
Crack an egg into each well without breaking the yolk.
Cover and cook gently until the whites are set but yolks still soft.
Scatter with coriander and serve straight from the pan while hot.

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