Shakshuka is a very versatile North African egg dish that can be eaten form breakfast, lunch or dinner.  The lentils provide good levels of protein and fibre; whilst the egg yolks contain choline, required in the production of neurotransmitters important for memory and mood, but also the development and function of the brain and nervous system.

(Serves 6)

Ingredients:

• 2 tbsp olive oil
• 1 medium onion
• 1 large red pepper
• 6 cloves garlic, finely chopped
• 1 thumb-size piece fresh ginger, peeled & grated
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp sweet paprika
• 1 tsp fennel seeds
• ¼ tsp ground cardamon
• 1 cinnamon stick (or ¼ tsp ground cinnamon)
• 6 large tomatoes, chopped
• 1 tbsp tomato puree
• 250g lentils, cooked
• 200-400ml water
• 6 eggs
• Salt & ground black pepper to taste
• Fresh parsley (or coriander, if preferred)

Method:

1. Preheat oven to 180^oC
2. In a wide frying pan, add olive oil, fry onions and peppers on medium heat until onions start to brown slightly
3. Add garlic, ginger, cinnamon and all other spices and cook for 2 minutes
4. Add chopped tomatoes and tomato puree and stir through.  Then add the cooked lentils.
5. Turn the heat to low, cover and simmer for 45 minutes, stirring occasionally.  Add water if needed to ensure the sauce isn’t too thick (should be a salsa consistency)
6. Use a spoon to make 6 wells in the tomato sauce, then crack 1 egg into each well 
7. Bake in the oven until the eggs are cooked through
8. Season with salt and pepper to taste
9. Garnish with parsley (or coriander) and serve

Notes:

Any lentils can be used for this recipe

3 x 400g tinned tomatoes can be used instead of fresh tomatoes, if required