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.
Feta & Red Lentil Shakshuka with Gooey Eggs & Peppers
A one-pan brunch dish that's delicious any time of day. Creamy lentils are sizzled with onions, tomatoes and peppers. Spice it up with warming cumin and paprika, top with tangy feta, then tear over caoriander for freshness!
High protein
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 200g feta (Milk)
- 4 egg (Eggs)
- 160g red split lentils (red split lentils (100%))
- 400g passata (tomatoes, salt, citric acid)
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 2 tbsp ground cumin
- 2 tbsp smoked paprika
- 200g baby tomatoes
- 5 garlic clove
- 1 handful of fresh coriander
- 2 onion
- 2 pepper
Nutritional Information
Calories: 537
Protein: 31g
Carbs: 46g
Fat: 27g
Feta & Red Lentil Shakshuka with Gooey Eggs & Peppers
A one-pan brunch dish that's delicious any time of day. Creamy lentils are sizzled with onions, tomatoes and peppers. Spice it up with warming cumin and paprika, top with tangy feta, then tear over caoriander for freshness!
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Cooking Instructions
Before you start
- Pull out a large lidded frying pan & a measuring jug
Get started
- Finely slice the onions. Thinly slice the peppers. Roughly chop the coriander
- 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
- Add the garlic, paprika and cumin to the frying pan. Cook for 1 min, then add the tomatoes, sundried tomato paste, passata and 300ml water. Bring to the boil, then stir in the lentils
- Simmer for 20-25 mins, until the lentils are cooked and the sauce has thickened. Season with salt and pepper to taste
Add the eggs
- 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 and the yolks are still runny
Plate up
- Serve the shakshuka into bowls. Crumble over the feta and sprinkle with the coriander, to finish
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