The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 2 tbsp ground cumin
- 2 tbsp smoked paprika
- 4 egg (Eggs)
- 2 pepper
- 2 onion
- 200g baby tomatoes
- 1 handful of fresh basil
-
460g lentils (Cereals Containing Gluten)(Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 5 garlic clove
-
400g passata(tomatoes, salt, citric acid)
-
360g raw peeled king prawns (Crustaceans)(King prawn (99%), Salt)
-
4 tbsp sundried tomato paste(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
Allergens
Contains:
Eggs, Crustaceans
May Contain:
Cereals Containing Gluten
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 68Kcal | 397Kcal |
| 286kJ | 1661kJ | |
| Fat | 2.5g | 14g |
| of which saturates | 0.4g | 2.5g |
| Carbohydrates | 6g | 35g |
| of which sugars | 3.0g | 17g |
| Protein | 5.7g | 33g |
| Salt | 0.41g | 2.4g |
| Fibre | 1.9g | 11g |
Prep in 10
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Easy King Prawn & Lentil Shakshuka
Responsibly-sourced king prawns and fibre-rich lentils are simmered with onions, tomatoes and peppers. Spice it up with warming cumin and paprika. In the middle perfectly gooey soft-boiled eggs. It's a feast for the tastebuds!
Cooking Instructions
Cooking Instructions
Before you start
- Pull out a large lidded frying pan, a sieve & a measuring jug
Get started
- Finely slice the onions. Thinly slice the peppers
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the onion and pepper, then cook for 5-7 mins, until softened
Simmer simmer
- Meanwhile, finely chop or crush the garlic. Halve the tomatoes. Drain and rinse the lentils
- Add the garlic, paprika and cumin to the frying pan. Cook for 1 min, then add the tomatoes, sundried tomato paste, passata, lentils and 400ml water
- Bring to the boil, then simmer for 6 mins, until thickened slightly. Season with salt and pepper to taste
Eggs go in
- Stir the prawns into the sauce and simmer for 4 mins more
- Create 4 wells in the sauce and gently crack in the eggs. Cover with a lid and simmer for 5-7 mins, until the whites have set, the yolks are still runny and the prawns are cooked through
Plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Serve the shakshuka into bowls. Tear over the basil leaves to finish
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