Lentil Shakshuka

Quick, simple and hearty breakfast dish. Could even be for an all-day snack.

Lentils are a type of pulse, along with beans, chickpeas, and faba beans. The term “pulse” is used to describe the edible seeds of legumes.

Legumes provide fiber, protein, carbohydrate, B vitamins, iron, copper, magnesium, manganese, zinc, and phosphorous. Legumes are naturally low in fat, are practically free of saturated fat, and because they are plant foods, they are cholesterol free as well.

In this recipe we recommend using canned lentils to cut the cooking time. Raw ones require soaking for about an hour and takes about 30 to 40 minutes to cook.


  1. Rinse lentils with water to rinse off excess salt.
  2. Combine cumin & paprika on medium heat in oil.
  3. Add canned tomato sauce, spinach and lentils. Stir and combine.
  4. Season with salt & pepper to taste
  5. Make 4 dimples and crack eggs into them
  6. Cook on medium heat with cover on. About 10 minutes.

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