Shakshuka, a Middle Eastern baked egg dish, is an excellent staple to have in your healthy recipe toolbox. It’s incredibly versatile and works for breakfast, lunch or dinner. In this version, we’ve bulked up the classic tomato sauce with French green lentils, tender kale and a blend of complex spices.
The lentils and kale in this dish contribute 38% of your daily iron, which is a nutrient that vegetarians sometimes struggle to consume. Incorporating recipes like this one into your diet can help you reach your iron goals.
Spicy Lentil Shakshuka With Garlicky Yogurt
Ingredients:
- 2 tbsp olive oil
- 1/2 small yellow onion, diced
- 4 garlic cloves, 3 thinly sliced and 1 finely grated
- 1 tsp Kosher salt
- 1 tsp ground cumin
- 1/2 tsp crushed red pepper
- 1/2 tsp hot paprika
- 1/2 tsp ground coriander
- 3/4 cup (144g) French green lentils, dry
- 1 28-oz. (793g) can whole, peeled San Marzano tomatoes, lightly crushed
- 1 1/2 cup water
- 4 cups (144g) stemmed and chopped Lacinato kale or Swiss chard
- 1 tsp freshly ground black pepper
- 4 large eggs, at room temperature
- 1/2 cup (123g) nonfat plain Greek yogurt
- 1 tbsp lemon juice, freshly squeezed
- 1/4 cup cilantro leaves, packed
- 1/4 cup torn mint leaves, packed
Directions:
Preheat the oven to 375°F (190°C). Heat the olive oil in a large ovenproof skillet over moderate heat. Add the onion, sliced garlic, and 1/4 tsp kosher salt. Cook, stirring occasionally, until almost translucent, 3–5 minutes. If the onion begins to brown, reduce the heat. Add the ground cumin, crushed red pepper, hot paprika, and ground coriander and cook, stirring, for 30 seconds.
Add the lentils, tomatoes, and 1 1/2 cups water. Bring to a boil, then reduce the heat to moderately low. Simmer, stirring occasionally and adding more water as needed if the mixture becomes too thick, until the lentils are just tender, about 25 minutes. Stir in the kale and cook until just wilted, about 2 minutes. Season with 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper.
Using the back of a spoon, make 4 wells in the sauce and crack an egg into each. Season the eggs with a 1/8 tsp kosher salt. Transfer the skillet to the oven and bake for 7–10 minutes, or until the egg whites are just set and the yolks remain runny.
Meanwhile, whisk together the yogurt, lemon juice, and grated garlic in a medium bowl. Season with 1/8 tsp kosher salt and 1/2 tsp freshly ground black pepper.
Drizzle the shakshuka with the garlicky yogurt and olive oil, if desired. Garnish with the cilantro, mint, and additional black pepper. Serve immediately.
Serves: 4 | Serving Size: 1 egg, plus 1 1/2 cups lentils
Nutrition (per serving): Calories: 379; Total Fat: 13g; Saturated Fat: 3g; Monounsaturated Fat: 7g; Polyunsaturated Fat: 2g; Cholesterol: 187mg; Sodium: 764mg; Carbohydrate: 46g; Dietary Fiber: 7g; Sugar: 11g; Protein: 22g
Nutrition Bonus: Calcium: 16%; Iron: 38%; Potassium: 1191mg; Vitamin A: 10%; Vitamin C: 6%
Originally published March 2020; Updated June 2026
The post Spicy Lentil Shakshuka With Garlicky Yogurt appeared first on MyFitnessPal Blog.
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