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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Alexia Lewis RD

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

[email protected]

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23 comments

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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