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Beetroot shakshuka with lentils

updated

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Ingredients for 2 servings:

  • 2 beetroot, fresh
  • 50 g lentils, red, dried
  • 60 g feta cheese
  • 30 g pine nuts
  • 2 eggs, size M
  • 325 ml tomatoes, pureed
  • 125 ml water

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

low-carb

Peel and finely grate the beetroot. Bring the tomato puree and water to a boil. Add the beetroot and lentils, cover, and simmer for about 8 minutes. Meanwhile, toast the pine nuts in a dry pan until golden brown. Then make a well in the stew, add the beaten eggs, and crumble the feta cheese over the top. Cover and cook for about 5 minutes, until the eggs are set. Serve the shakshuka sprinkled with pine nuts.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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