vegetarianWash the produce
Rinse the Tomato and Parsley (fresh) under cool water, then pat them dry well. Dry produce will chop more cleanly and helps keep the skillet from sputtering later.
Prep your ingredients
Finely chop the tomato, mince the Garlic, crumble the Feta, and finely chop the parsley leaves. If you're using dried Lentils, rinse them under cool water and pick out anything that looks hard or shriveled. Set out 1–2 Eggs so they're ready to crack, and have a slice of Bread (sourdough or toast) nearby for toasting later.
Bloom the tomato paste
Set a small skillet with a lid over medium heat and add Olive Oil. When the oil looks loose and shiny, stir in the Tomato Paste. Cook, stirring often, for 2–4 minutes, until the paste darkens from bright red to a deeper brick color and smells a little sweet and caramelized.
Build the base
Add the chopped tomato, minced garlic, Garlic Powder, Paprika, and a pinch of Red Pepper Flakes to the skillet. Stir well so the tomato paste coats everything and the spices bloom in the oil for about 30 seconds to 1 minute. The pan should smell fragrant, and the tomatoes should just start to soften.
Simmer the shakshuka
Stir in the rinsed lentils, then season with Salt and a few grinds of Pepper. Pour in the Water and stir to combine, scraping the bottom of the skillet so nothing is stuck. Cover the pan, reduce the heat to medium-low, and let it simmer for 15–20 minutes, until the lentils are tender and the tomatoes have broken down into a saucy mixture.
Thicken the sauce
Uncover the skillet and use the back of a spoon to gently mash some of the tomatoes and lentils right in the pan. This gives you a chunky, hearty sauce. If it looks watery, raise the heat to medium-high and simmer uncovered for 1–2 minutes until it thickens enough to hold shallow wells for the eggs.
Cook the eggs
Make one or two shallow wells in the sauce and crack an egg into each one. Leave the pan uncovered for 1 minute so the bottoms can begin to set, then cover and cook over medium heat for about 2 minutes for runny yolks. For firmer yolks, keep cooking for 2 minutes more. The whites should look fully set before you stop.
Toast the bread
While the eggs finish cooking, toast the bread until golden and crisp at the edges. You can use a toaster or toast it in a dry pan; either way, you want it sturdy enough for dipping into the sauce and yolk.
Garnish and serve
Take the skillet off the heat and sprinkle over the chopped parsley and crumbled feta. Taste a little of the sauce and add extra salt or pepper if needed. Serve the shakshuka straight from the pan with the toasted bread on the side for scooping up every bit.
