This lentil-forward, lip-smacking shakshuka dish is packed full of delicious veggies and topped with a crown of crumbled feta. Enjoyed with a toasty baguette round, this recipe is sure to become one of your favourites!
Harissa Lentil Shakshuka
Harissa Lentil Shakshuka
with Danish-style feta & a toasted baguette
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Aubergine
- Cooked Chopped Tomato
- Danish-style Feta
- Dried Chilli Flakes
- Fresh Oregano
- Garlic Clove
- Garlic Cloves
- Green Bell Pepper
- Green Peppers
- Onion
- Onions
- Pesto Princess Harissa Paste
- Red Lentils
- Sourdough Baguette
- Sourdough Baguettes
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter (optional)
- Egg/s (optional)
SAUCY BASE
Boil the kettle. Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, add the diced Onion and fry for 2-3 minutes until soft, shifting occasionally. Add the green pepper pieces and fry for 1-2 minutes, shifting occasionally. Add the grated garlic, the harissa paste, the tomato paste, and the dried chilli flakes (to taste). Fry for 1 minute until fragrant, shifting constantly.
BOILING AWAY
When the garlic is fragrant, pour in 250ml of boiling water, the cooked chopped tomato, the rinsed red lentils, and ½ the chopped oregano into the pan. Bring up to a simmer. Reduce the heat and pop on the lid. Cook for 10-12 minutes until the lentils are soft, stirring occasionally. Add more water if the sauce reduces too quickly.
EGGPLANT, Aubergine OR BRINJAL?
Place a pan over medium heat with a drizzle of oil. When hot, add the Aubergine chunks and fry for 5-6 minutes until cooked through. When the lentils have 1-2 minutes remaining, stir through the fried aubergine. Season with a sweetener of choice, salt, and pepper.
OPTIONAL STEP
Return the pan to a medium-high heat with a drizzle of oil. Crack in 1 egg and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season.
TOASTED BAGUETTE
Smear the baguette rounds with butter or drizzle with oil. Return the pan to a medium heat. When hot, add the baguette rounds cut-side down and toast for 1-2 minutes on both sides until starting to brown.
TIME TO DINE!
Dish up a generous helping of the lentil shakshuka. Crumble over the drained feta and top with the fried egg (if using!). Garnish with the remaining oregano. Serve the toasted baguette rounds on the side for dunking. Enjoy, Chef!
SAUCY BASE
Boil the kettle. Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, add the diced Onion and fry for 2-3 minutes until soft, shifting occasionally. Add the green pepper pieces and fry for 1-2 minutes, shifting occasionally. Add the grated garlic, the harissa paste, the tomato paste, and the dried chilli flakes (to taste). Fry for 1 minute until fragrant, shifting constantly.
BOILING AWAY
When the garlic is fragrant, pour in 500ml of boiling water, the cooked chopped tomato, the rinsed red lentils, and ½ the chopped oregano into the pan. Bring up to a simmer. Reduce the heat and pop on the lid. Cook for 10-12 minutes until the lentils are soft, stirring occasionally. Add more water if the sauce reduces too quickly.
EGGPLANT, Aubergine OR BRINJAL?
Place a pan over medium heat with a drizzle of oil. When hot, add the Aubergine chunks and fry for 5-6 minutes until cooked through. When the lentils have 1-2 minutes remaining, stir through the fried aubergine. Season with a sweetener of choice, salt, and pepper.
OPTIONAL STEP
Return the pan to a medium-high heat with a drizzle of oil. Crack in 2 eggs and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season.
TOASTED BAGUETTE
Smear the baguette rounds with butter or drizzle with oil. Return the pan to a medium heat. When hot, add the baguette rounds cut-side down and toast for 1-2 minutes on both sides until starting to brown.
TIME TO DINE!
Dish up a generous helping of the lentil shakshuka. Crumble over the drained feta and top with the fried egg (if using!). Garnish with the remaining oregano. Serve the toasted baguette rounds on the side for dunking. Enjoy, Chef!
SAUCY BASE
Boil the kettle. Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, add the diced Onion and fry for 2-3 minutes until soft, shifting occasionally. Add the green pepper pieces and fry for 1-2 minutes, shifting occasionally. Add the grated garlic, the harissa paste, the tomato paste, and the dried chilli flakes (to taste). Fry for 1 minute until fragrant, shifting constantly.
BOILING AWAY
When the garlic is fragrant, pour in 750ml of boiling water, the cooked chopped tomato, the rinsed red lentils, and ½ the chopped oregano into the pan. Bring up to a simmer. Reduce the heat and pop on the lid. Cook for 10-12 minutes until the lentils are soft, stirring occasionally. Add more water if the sauce reduces too quickly.
EGGPLANT, Aubergine OR BRINJAL?
Place a pan over medium heat with a drizzle of oil. When hot, add the Aubergine chunks and fry for 5-6 minutes until cooked through. You may have to do this step in batches. When the lentils have 1-2 minutes remaining, stir through the fried aubergine. Season with a sweetener of choice, salt, and pepper.
OPTIONAL STEP
Return the pan to a medium-high heat with a drizzle of oil. Crack in 3 eggs and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season.
TOASTED BAGUETTE
Smear the baguette rounds with butter or drizzle with oil. Return the pan to a medium heat. When hot, add the baguette rounds cut-side down and toast for 1-2 minutes on both sides until starting to brown.
TIME TO DINE!
Dish up a generous helping of the lentil shakshuka. Crumble over the drained feta and top with the fried egg (if using!). Garnish with the remaining oregano. Serve the toasted baguette rounds on the side for dunking. Enjoy, Chef!
SAUCY BASE
Boil the kettle. Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, add the diced Onion and fry for 2-3 minutes until soft, shifting occasionally. Add the green pepper pieces and fry for 1-2 minutes, shifting occasionally. Add the grated garlic, the harissa paste, the tomato paste, and the dried chilli flakes (to taste). Fry for 1 minute until fragrant, shifting constantly.
BOILING AWAY
When the garlic is fragrant, pour in 1L of boiling water, the cooked chopped tomato, the rinsed red lentils, and ½ the chopped oregano into the pan. Bring up to a simmer. Reduce the heat and pop on the lid. Cook for 10-12 minutes until the lentils are soft, stirring occasionally. Add more water if the sauce reduces too quickly.
EGGPLANT, Aubergine OR BRINJAL?
Place a pan over medium heat with a drizzle of oil. When hot, add the Aubergine chunks and fry for 5-6 minutes until cooked through. You may have to do this step in batches. When the lentils have 1-2 minutes remaining, stir through the fried aubergine. Season with a sweetener of choice, salt, and pepper.
OPTIONAL STEP
Return the pan to a medium-high heat with a drizzle of oil. Crack in 4 eggs and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season.
TOASTED BAGUETTE
Smear the baguette rounds with butter or drizzle with oil. Return the pan to a medium heat. When hot, add the baguette rounds cut-side down and toast for 1-2 minutes on both sides until starting to brown.
TIME TO DINE!
Dish up a generous helping of the lentil shakshuka. Crumble over the drained feta and top with the fried egg (if using!). Garnish with the remaining oregano. Serve the toasted baguette rounds on the side for dunking. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Harissa Lentil Shakshuka?
The preparation time for Harissa Lentil Shakshuka with Danish-style feta & a toasted baguette is between 20 and 35 minutes.
What is the total time required to make Harissa Lentil Shakshuka with Danish-style feta & a toasted baguette?
The total time required to make Harissa Lentil Shakshuka with Danish-style feta & a toasted baguette is between 30 and 45 minutes.
How many servings does Harissa Lentil Shakshuka provide?
4 servings
What are the main ingredients in Harissa Lentil Shakshuka?
Aubergine, Cooked Chopped Tomato, Danish-style Feta, Dried Chilli Flakes, Fresh Oregano, Garlic Clove, Garlic Cloves, Green Bell Pepper, Green Peppers, Onion, Onions, Pesto Princess Harissa Paste, Red Lentils, Sourdough Baguette, Sourdough Baguettes, Tomato Paste
What is the nutritional information of Harissa Lentil Shakshuka?
Calories: 1106, Carbs: 165 grams, Fat: grams, Protein: 51.8 grams, Sugar: 33.3 grams, Salt: 2073 grams
How do I prepare Harissa Lentil Shakshuka?
SAUCY BASE: Boil the kettle. Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 2-3 minutes until soft, shifting occasionally. Add the green pepper pieces and fry for 1-2 minutes, shifting occasionally. Add the grated garlic, the harissa paste, the tomato paste, and the dried chilli flakes (to taste). Fry for 1 minute until fragrant, shifting constantly. BOILING AWAY: When the garlic is fragrant, pour in 500ml of boiling water, the cooked chopped tomato, the rinsed red lentils, and ½ the chopped oregano into the pan. Bring up to a simmer. Reduce the heat and pop on the lid. Cook for 10-12 minutes until the lentils are soft, stirring occasionally. Add more water if the sauce reduces too quickly. EGGPLANT, AUBERGINE OR BRINJAL?: Place a pan over medium heat with a drizzle of oil. When hot, add the aubergine chunks and fry for 5-6 minutes until cooked through. When the lentils have 1-2 minutes remaining, stir through the fried aubergine. Season with a sweetener of choice, salt, and pepper. OPTIONAL STEP: Return the pan to a medium-high heat with a drizzle of oil. Crack in 2 eggs and fry until cooked through to your preference. We like the yolk runny and the white just set! Remove from the heat and season. TOASTED BAGUETTE: Smear the baguette rounds with butter or drizzle with oil. Return the pan to a medium heat. When hot, add the baguette rounds cut-side down and toast for 1-2 minutes on both sides until starting to brown. TIME TO DINE!: Dish up a generous helping of the lentil shakshuka. Crumble over the drained feta and top with the fried egg (if using!). Garnish with the remaining oregano. Serve the toasted baguette rounds on the side for dunking. Enjoy, Chef!
What should be prepared from my kitchen to make Harissa Lentil Shakshuka?
Aubergine, Cooked Chopped Tomato, Danish-style Feta, Dried Chilli Flakes, Fresh Oregano, Garlic Clove, Garlic Cloves, Green Bell Pepper, Green Peppers, Onion, Onions, Pesto Princess Harissa Paste, Red Lentils, Sourdough Baguette, Sourdough Baguettes, Tomato Paste
How many calories does Harissa Lentil Shakshuka have?
1106 calories
How much fat content does Harissa Lentil Shakshuka have?
grams
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