Spicy Lentil Shakshuka With Garlicky Yogurt


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Ingredients: 2 tablespoons olive oil 1/2 small yellow onion, finely chopped 4 garlic cloves, 3 thinly sliced and 1 finely grated Kosher salt, to taste 1 teaspoon ground cumin 1/2 teaspoon crushed red pepper 1/2 teaspoon hot paprika 1/2 teaspoon ground coriander 3/4 cup (145g) French green lentils 1. Directions. In a 12-inch (30 cm) cast iron skillet, heat olive oil over medium-high heat.

Add cumin and paprika and stir until combined. Add tomato sauce, spinach, and lentils. Ingredients 1 yellow onion diced up 3 cloves garlic, smashed and chopped fine 1 can diced tomatoes 1 7 oz can tomato paste 1 cup lentils 3.5 cups water 4 eggs 3 tablespoons Olive oil Cilantro to garnish, optional. Add the ground cumin and ground coriander and fry for 2 minutes, then stir in the drained lentils, tomatoes, tamarind and sugar. Add 300ml of water, cover with a lid and cook gently for 45 minutes.

Add the yogurt and cook – uncovered if it’s looking a little watery still – for another 15 minutes until creamy. STOVE: Place contents of shakshuka starter bowl into a small sauté pan with 2 Tbsp. of water and cover. Heat on medium low for 6 to 7 minutes, stirring occasionally, until simmering.

Make two pockets with the back of a spoon and add 2 eggs. Re-cover pan and cook for 2 to 2 ½ minutes to cook eggs to desired doneness. Instructions. Heat oil over medium-high heat in a heavy skillet such as cast iron. Add the onion and chile, reduce heat to medium-low and cook 5-6 minutes or until soft.

Add the roasted red bell pepper and garlic. Cook 30 seconds or until garlic is fragrant. Add tomatoes, cumin, paprika, cayenne and lentils. small bowl Mix yogurt with remaining garlic and lemon juice in a small bowl.

Season with salt and pepper to taste. Serve lentils at room temperature with yogurt sauce on the side and serve with warm pita bread or other flatbread. Method For the soup, heat the oil in a large pan, then add the onion, carrot, garlic, chilli flakes and some salt and pepper. Stir, cover and cook over a low heat for 7-8 minutes until soft and lightly golden. Uncover the pan, add the ground cumin and.

Peel and chop onion, seed and finely chop the peppers and chop or slice the garlic. Add onions and peppers to the meat and stir to soften a few minutes. Add seeds, spices and garlic; stir.

Puree. Combine the lentils, onion, garlic, bay leaf, and water in a medium soup pot or heavy saucepan. Bring to a boil, reduce the heat, cover and simmer 30 minutes.

Add salt to taste (under-salt slightly.

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Add the mashed sweet potato, beans, lime juice, almond butter, soy sauce, 2 tablespoons (30g) hot water, curry paste, basil, coriander, and salt to a food processor; process for 3 to 4 minutes or until very smooth.

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The spinach is sautéed with spicesallspice, cinnamon, clove, coriander—then topped with a creamy, garlicky yogurt, which is in turn sprinkled with chopped walnuts.

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With a slotted spoon, transfer the cooked onions and garlic to the lentil mixture; stir in the spinach, cumin, coriander, lemon juice, a bit of salt and pepper, and 1 cup water.

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Add feta, yogurt, eggs, scallions, mint, dill, garlic, lemon zest and juice, nutmeg, pepper, salt, and cayenne and mix until thoroughly combined.

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Distribute the kale mixture over the yogurt and tahini and garnish with all of the seeds and the yogurt powder.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • I loooove the content on your channel and it’s inspired me to create a YouTube channel for my vegan recipes….that’s for the great inspiration!

  • I am outraged. This recipe is called Panagurski eggs (eggs from Panagurishte, historic Bulgarian town). I grew up believing that it is traditional and unique Bulgarian recipe. I know turks are excellent cooks, they have plenty of lovelly recipes. No need to steal from your neighbours.

    As if it is not enough the whole world to call ‘yogurt’ the milk fermented by Lactobacillus Bulgaricus.

    I wouldn’t have them for breakfast, becasue of the garlic.

  • This recipe is a winner Nigella.Alredy prepared it 4 times this month by demand from children..I loved ur technique of poaching.I find the vortex method too difficult to maintain shape of egg.

  • Her shey eladi. Ama bu shakshuka deyil. Eger turklerin shakshukasini deyirsizse mutleq badimcan olmalidi. Yani badimcan esas terevezidi shakshukanin. Bu da lezzetlidi ellerinize saglik.��

  • I was really excited to try this and I thought it was delicious..my boyfriend on the other hand forced himself to eat it and then vommed it all up…ugh.

  • Sizin vidrolarinizi cox beyenirik.Her defe baxanda motivasiya aliram.Cox cox tesekkur edirem dize ve sevinirem ki bu cur kanalla rastlasmisam.Onu da deyim ki sizin videolarinizi o fiqursuz tesevvur etmek istemirem cox yarasir.��

  • best breakfast is tanduri roti with beef bone and marrow broth with lemon. trust me it will change your perspective of what a breakfast can be.

  • The recipe itself looks interesting and I will definitely try it but… Am I the only one highly irritated by this woman? Don’t even know why…

  • Hər şey gözəldi.adama ləzzət eləyir.amma bu yeməyin adını kim qoydu?şakşuka.biz buna pomidor yumurta deyirik.özü də zeytun yağında deyil kərə yağında bişiririk.

  • Good lord!!! So much work, not to mention the amount of dishes, pan, pot and utensils just to make a poach egg with toast dish ������

  • I used to have the worst time poaching eggs. Then, I found the “Julia Child dip in the pool” method. Take your egg, in shell, place in water that’s been boiled and turned off, for exactly ten full seconds. Pull it out and then crack into your poaching liquid. Works perfect every single time. One extra pot, no cling film…no strainers…no vinegar…no lemon juice. Love Nigella, but Julia is still the queen.

  • Masha Allah, barak Allah! Easy and tasty, turkish breakfasts are so delicious! I am getting inspired by your cooking in the nature, this beautiful silent simplicity of the recipes, and of course my dear nature, my homeland Azerbaijan! Ruzuvuz bol olsun, süfreviz həmişə açiq olsun, amin!

  • this looks so good!! I have been following you for YEARS and it’s crazy how much you and your recipe creations have evolved so amazingly!!! this recipe is so simple yet looks so delicious so i’ll have to make it! thank you <3 much love

  • If it gets too hot…. It will just spit at you!…. This woman could tell anyone to go to hell!, and it would be smooth enough…., She’d send he, or she packing….. with the most refined Parisian truffles, wrapped in a Vuitton satchel!…… lol….!

  • Look, I’m vegan, and I’m all about veganising traditionally carni dishes, but don’t call this shakshuka. Shakshuka is made with eggs which is a really key ingredient and you didn’t even substitute the eggs for anything to make it comparable. It would be like making pizza without cheese OR a base and calling the tomato soup with some toppings ‘pizza’. Here is a much better example of an actual vegan shakshuka recipe where they substituted the eggs for cream of corn: https://www.youtube.com/watch?v=jrfiaIizzns

  • I’m so so late but I just feel the need to say something about the magical moment at the end of this video. Around 4:25 the music comes on, and it may come from a radio( that is how i feel ) which gives it a vintage vibe, along with the playful melody put a smile on my face for how beautiful the shot is. Then comes the note at 5:01 / 5:02 where it appears to be intentionally played that way. Simultaneously, Nigella looks up and straight into the camera as if to say: There, a meal and I feel happiness. Care to join?? Just beautiful.

  • Super hər zamankı kimi elinze sağlıq ����dostlar kanalımiza dəstəyə cagiriram hər kesi izlemden keçməyin dəstəyiniz menim üçün vacibdir��️��

  • Hərgün nahardan əvvəl sizin videoları yükləyib iş yoldaşlarıma göndərirəm. Bunları tapa bilmirlər deyə dönər yeməkdən mədələri sıradan çıxıb )

  • i dont get why everyone calls something with tomato sauce shakshuka. The special thing about shakshuka is the egg in the sauce… no way this tastes even a lil bit like that. I once tried the vegan version with tofu AND IT WAS HORRIBLE. nothing near the taste of real shakshuka. unfortunately there wont be any vegan shakshuka:(

  • I’ve been obsessed with this dish ever since I had it at the Mae Deli and could not contain my excitement when I found that you included the recipe in your newest cookbook! This is now a staple in my house. I always make a big batch so that I have a lot of leftovers for later. Sometimes I have the avocado and yoghurt combo, other times I have it with chickpeas if I want some protein in there too. My Algerian step-father loves this plant-based version of Shakshuka, which shows just how good this recipe is! Thanks for sharing this recipe with us Ella! Xx

  • This poached egg has got to be much better than anything I ate when I was in Turkey. I have to say the quality of the food was utterly disappointing in Istanbul, Ankara, Izmir, Cesme and Bodrum.. it’s nothing like other places I’ve been to( Japan, Vietnam, Thailand, Morocco, Lebanon, Israel, Mexico and Italy)

  • This is lovely, but I think the addition of an egg substitute is more ideal. What I would do is add drained silken tofu halfway through the cooking time to enhance the texture of the dish and make it more like the real thing, black salt is a must for that sulphur egg like flavor and nutritional yeast.:0

  • This is lovely, but I think the addition of an egg substitute is more ideal. What I would do is add drained silken tofu halfway through the cooking time to enhance the texture of the dish and make it more like the real thing, black salt is a must for that sulphur egg like flavor and nutritional yeast.:0

  • This is not shakshooka, this is tomato sauce with red peppers. Shakshooka is an egg dish and you did not replace the eggs with anything, so NOT shakshooka

  • I don’t know how you always can guess what I need right now�� Literally find you 4 weeks ago and I cooked two meals already and I was going to cook that indian dish from last week. This one is next��

  • This is not a Shakshuka (^^’). This is pasta with tamato sauce… I was excited and curious to see what you came up with to replace the eggs. But, seems like you removed it from the recipe. Still looks yumy, tho it’s not even close to being shakshuka:)

  • I like your recipe and even though there’s no need for a vegan egg substitute if you don’t want any, but if you feel like trying something: silken or soft tofu (thrown into the sauce just a few minutes before serving, letting it sit in the the bell pepper-tomato mixture to warm up and absorb all the flavor) works quite well in my opinion.:)

  • I’m absolutely convinced that these Turkish Poached Eggs are really a dream, but I had to watch the video three times to see something other than Nigella.

  • çox saqolun ki varsiz evde yemek bişire bilmiyenlere bele gösterib onlari mariflendirirsiz belkede onlar sonra sizden orgenib sizden yaxsi bisirib size minnetdar olurlar yaxsi ki varsiz ellerinize saqliq hemişe qazaniniz qaynasin

  • Yemeyden cox tebiyyet mene lezzet edi o suyun wiriltisi quwlarin civ civi ne gozeldi her kese bele tebiyyetde ev qismet etsin Tanri����

  • What is that kind of pepper she uses in the sauce? Just standard pepper flakes like you find in a pizza restaurant or is it something else?

  • Maşallah çox qabiliyyətlisiniz.�� Türklər demişkən on parmagınızda on marifet. Paylaşdıgınız vidyoların hamısı bir-birindən gözəl və zövqlü. Bəzi vidyolarınızda tərəvəz məhsullarını həyəhinizdən istifadə edirsiniz.Bunları özünüzmü əkirsiniz? Əgər elədirsə halaldı sizə ��������

  • Ахшамыныз хейр, ханым! Молодчинка, отличный шакшука, это почти наш помидор гайганагы. Чудесный водопад на фоне смотрится классно. Нуш олсун.

  • biber bizde yeyen yoxdu amma lezetli olar bele ellerinize sağliq men xoşdayiram temiz insanlari gördükleri işleri orda olsam yemekden yox havadan alib doyardim cennetdir AZERBAYCANIM her guşesine qurban olum

  • Salam əziz “Little strawberry kitchen” sevənlər, artıq instagramda da fəaliyyət göstəririk����.İzləyib dəstək olmaq üçün aşağıdakı linkə daxil ola bilərsiniz:

  • Maam, how do you manage to keep everything in such a pristine condition? My pans are a mess. On a different note, the best part about this video is getting to eat that yumminess with hands:)

  • MawaaAllah.
    Halal olsun.ellerinize sagliq.chox boyuk zovq verir sizin videolariniza baxmaq.baginiz alemdi.Allah bereket versin.amin������������

  • Salam Leman x.hemişe ki, kimi çox gözel.. Bizim evde en çox bu yemek bişirilir.
    Anam bu yemeyi belke goz yumulu bişirer����.Sizde de bu ��alinindi.����������������������������
    Men Fidan��������

  • Bəh-bəh çörəyi tavadakı çığırtmaya ele ləzzətlə vurdun ki, onun dadını bele hiss etdim. Mənzərə olduqca gözəldi Ləman xanım. Yorulmayasız

  • Yemeyden cox tebiyyet mene lezzet edi o suyun wiriltisi quwlarin civ civi ne gozeldi her kese bele tebiyyetde ev qismet etsin Tanri����

  • Love the options! I’m always a fan of protein in meals, and though it’s not traditional a shakshuka ingredient, I always add a tin of chick peas!

  • Nigella love your shows.what stands out in your shows is that you are so passionate about cooking and you make it look so easy and enjoyable

  • Love Shakshuka! The only thing that I add on is a cinnamon stick troughout the cooking to balance out the tomato acidity. Sooooo good!

  • бу канал хансы районунду чохдан
    бахырам абунейем елады шакука лезгилерин йемейди херекде елейирлер чорейин устуне юмурта шор ях вуруб бу помидор чыхыртмасыды памадурдин гафун

  • Salam. Yenede zovqlu ve seliqeli. Mekanada soz yoxdu. Mekan seciminizde yemek seciminiz kimi mukemmeldi. Esl seher yemeyidi. Sizin videolardan sonra coxlari bele yerler arzulayir. Ellerinize sagliq. UGURLAR.

  • Hi. I just happened to click on your Recipe and I discovered you, I could watch you cook all day,Everyday! You are amazing to watch and listen too. You have a new Subscriber. I look forward to watching more of your videos. I didn’t know what Aleppo pepper flakes were 10 mins ago, I just ordered some.

  • NO CANNED TOMATOES. Fresh, chopped, salted well and sweat over heat to create a poaching liquid for the eggs. When the liquid is cooked down, you’ll thank me for the explosive intensity of the flavors.

  • Oh look more ethnic food so let’s have some more ethnically unrelated salsa music to highlight the fact that’s ethnic food you’re cooking. Jesus nyt. So predictable.

  • I’ve made a version of this dish before, delicious! Though I like to add a bit of turmeric for color and nutrition. Also are eggs baked on stovetop, or do you put it in oven for a short period of time?