Green shakshuka

Prep 10 min
Total 35 min



2 tbsp
small onion, chopped
garlic cloves, minced
1 tsp
ground cumin
1 540-mL can
green lentils, drained
1 3/4 cup
4 cups
packed torn kale, stems removed
1 227-g pkg
snap peas, trimmed and halved
1/3 cup
crumbled feta
2 tbsp
chopped parsley


  • HEAT a large 12-in. frying pan over medium. Add oil, then onion and garlic. Cook until softened, about 3 min. Stir in cumin and cook 1 min.
  • ADD lentils and broth. Season with pepper. Simmer until most of the liquid evaporates, 12 to 15 min.
  • STIR in kale and snap peas and cook until kale wilts, 1 min.
  • MAKE 4 small wells in the mixture with a spoon. Crack an egg into each well. Cover and simmer until egg whites are set, 4 to 5 min. Sprinkle with feta and parsley. Serve immediately.

Serving tip: If you have harissa seasoning, sprinkle over before serving for a bit of heat.


Calories 350, Protein 21 g, Carbohydrates 35 g, Fat 16 g, Fibre 8 g, Sodium 797 mg.

Filed under:

Recipe Collections
Latest Recipes