Spinach, caramelised onion and lentil shakshuka

Time
30 minutes
Serves
4
Difficulty
Easy
Occasion
Lunch/Dinner
Ingredients
16
Diets
Gluten Free, Vegetarian
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Spinach Shakshuka Copy
Ingredients
Method
  1. Heat oil in a large frying pan over medium-high heat. Cook onion, stirring, for 7–8 minutes. Remove from pan.
  2. Meanwhile, cook broccolini in a saucepan of boiling water for 2 minutes, or until just tender. Drain. Refresh under cold water.
  3. Reheat the same frying pan over a medium heat. Cook the garlic, the cumin, coriander and the ginger, stirring, for 1 minute. Add zucchini and 2 tablespoons of water. Cook, stirring, for about 5 minutes, or until zucchini are just tender. Add the spinach, lentils, the broccolini and 1/3 cup water. Sauté for 2–3 minutes, or until heated and the spinach wilts.
  4. Remove pan from heat. Using the back of a spoon, make four indentations in the vegetable mixture. Gently crack 1 egg into each indentation. Scatter over peas. Cook, partially covered, for 6–8 minutes, or until egg whites have set but yolks are still soft.
  5. Meanwhile, combine yoghurt and lemon juice in a small bowl. Season with pepper. Serve the shakshuka drizzled with yoghurt mixture. Scatter with caramelised onion, chilli and mint.

This recipe originally appeared in Healthy Food Guide and is reproduced here with permission.

For more delicious recipes like this one, check out the latest issue of Healthy Food Guide magazine.

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