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One-pan green shakshuka with lentils, herbs and feta

Name: One-pan green shakshuka with lentils recipe
Yield: 4
Ingredients: 80ml olive oil; 1 onion, thinly sliced; 1 small green capsicum, sliced; 3 garlic cloves, roughly chopped; 20.00 ml smoked paprika (pimenton); 20.00 ml Cumin Ground; 20.00 ml harissa paste; 1/2 bunch silverbeet, roughly chopped; 2 small zucchini, coarsely grated; 1 bunch broccolini, thinly sliced; 400g can lentils, rinsed, drained; Finely grated zest of 1 lemon; 250ml vegetable stock; 4 large eggs; 1 avocado, sliced; 100g marinated feta; Handful herbs (we used a mix of coriander, mint and parsley leaves)

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One-pan green shakshuka with lentils, herbs and feta

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by Tom Walton

Oct 17, 2024

"I call this a ‘statement dish’. Serve it up at brunch in the middle of the table and everyone will be blown away! If you don’t have a pan that can go in the oven, after cooking the greens and lentils, transfer to a baking dish and crack the eggs to bake. Alternatively, poach the eggs and lay them over the greens, then complete the recipe." – Tom Walton

1/3 cup (80ml) extra virgin olive oil
1 onion, thinly sliced
1 small green capsicum, sliced
3 garlic cloves, roughly chopped
1 tbs smoked paprika (pimenton)
1 tbs Woolworths Cumin Ground
1 tbs harissa paste
1/2 bunch silverbeet, roughly chopped
2 small zucchini, coarsely grated
1 bunch broccolini, thinly sliced
400g can lentils, rinsed, drained
Finely grated zest of 1 lemon
1 cup (250ml) vegetable stock
4 large eggs
1 avocado, sliced
100g marinated feta
Handful herbs (we used a mix of coriander, mint and parsley leaves)

Method

1.

Preheat oven to 200°C/180°C fan-forced. Heat 1/4 cup (60ml) oil in a large shallow casserole or deep frypan over medium-high heat. Cook onion, capsicum and garlic with a good pinch of salt flakes, stirring occasionally, for 3-4 minutes to soften. Stir in spices and harissa paste and cook for 30 seconds, or until combined.
2.

Add silverbeet, zucchini and broccolini, stir, then cook, covered, for 3 minutes to wilt the greens. Remove the lid and cook, stirring often, for 3-4 minutes. Add the lentils, lemon zest and vegetable stock. Bring to a simmer, stirring occasionally, and season to taste.
3.

Make 4 indents in the vegies with the back of a spoon and crack in the eggs. Drizzle each egg with a little remaining oil then cook in the oven for 7-8 minutes to set the whites, keeping the yolks runny.
4.

Serve shakshuka scattered with avocado, feta and herbs.