Lentil Shakshuka With Baked Eggs

Serving: 390 g

Ingredients

• lentils120 g
• eggs100 g
• tomato120 g
• onion40 g
• olive oil10 g

Recipe steps

1. Saute onion in olive oil, add tomato, cumin and paprika and simmer into a thick sauce.
2. Stir in cooked lentils and make two wells.
3. Crack eggs into the wells, cover and cook until whites set, then serve.

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