Shakshuka: 25-30 minutes (15-20 minutes cooking time)

Shakshuka, the beloved North African dish, typically features a rich tomato sauce with sautéed vegetables, topped with fried eggs. But why not give it a protein-packed twist? By swapping out eggplant for lentils, you can create a hearty and satisfying breakfast that’s perfect for any morning.

I’ve been on a lentils kick for the past month. After loosing 30 lbs, I’ve noticed that I’ve gotten more skinny fat than toned. So I’ve been making substitutions in some of my recipes to add in protein to help build muscle. Enter lentils. Lentils are often overlooked as a breakfast ingredient, but they deserve a spot on your morning plate. Packed with protein, fiber, and essential nutrients, these tiny legumes offer a wealth of health benefits.

• Protein Powerhouse: Lentils are a fantastic plant-based protein source, making them a perfect choice for vegetarians and vegans. Protein helps keep you feeling full and satisfied throughout the morning.
• Fiber Fuel: The high fiber content in lentils aids digestion, promotes gut health, and helps regulate blood sugar levels. Starting your day with fiber-rich foods can keep you feeling energized.
• Nutrient-Packed: Lentils are loaded with essential vitamins and minerals, including iron, folate, magnesium, and potassium. These nutrients support overall health and well-being.
• Heart Healthy: The soluble fiber in lentils helps lower cholesterol levels, reducing the risk of heart disease.
• Weight Management: Lentils are low in calories and high in fiber, making them a great option for weight management

After about two attempts, this is the final recipe I love. I usually make a whole batch of lentils for the week so I only have to add them in when I’m ready to make breakfast.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 can (15 ounces) crushed tomatoes (I used the Fire Roased kind for more flavor)
• 1 cup cooked green lentils
• 4 eggs
• Salt and pepper to taste
• Fresh cilantro for garnish
• Optional: feta cheese, Greek yogurt, or a dollop of hummus for serving

Instructions:

1. Prep the lentils: If using dried lentils, cook them according to package directions until tender. Drain and set aside.
2. Sauté the veggies: Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and bell pepper, cook for another 2 minutes.
3. Create the base: Add cumin, paprika, and cayenne to the skillet. Cook for 30 seconds, or until fragrant. Stir in crushed tomatoes and cooked lentils. Bring to a simmer and season with salt and pepper.
4. Make the wells: Reduce heat to low. Use the back of a spoon to create four wells in the lentil mixture. Carefully crack one egg into each well.
5. Cook the eggs: Cover the skillet and cook until eggs are set to your liking, about 5-7 minutes.
6. Serve: Garnish with fresh cilantro and enjoy with warm pita bread, if desired.

Tips:

• For a richer flavor, consider roasting the bell pepper before adding it to the skillet.
• Add a pinch of cinnamon for a warm, aromatic twist.
• Top with feta cheese, Greek yogurt, or a dollop of hummus for extra protein and flavor.