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
- 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
Allergens
Contains:
Milk, Eggs
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 115Kcal | 537Kcal |
| 483kJ | 2245kJ | |
| Fat | 5.9g | 27g |
| of which saturates | 2.4g | 11g |
| Carbohydrates | 10g | 46g |
| of which sugars | 3.7g | 17g |
| Protein | 6.7g | 31g |
| Salt | 0.57g | 2.6g |
| Fibre | 3.1g | 15g |
High protein
1/3 daily fibre
4 of 5 a day
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!
Cooking Instructions
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
Getting hungry?
Healthy, chef designed meal kits to cook at home.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.