Lentil Shakshuka

Israeli breakfast you can eat all day

Ingredients for 2 servings

• 4 organic free-range eggs

• 100g red lentils

• 1 can of chopped tomatoes (400-500g)

• 1 large or 2 small red peppers

• 1 onion

• 10g harissa (alternatively paprika powder and chili flakes)

• cumin

• fresh parsley

preparation

1. Chop the onions finely and cut the peppers into strips.

2. Sauté onions in a pan with olive oil (not too hot), add harissa and paprika.

3. After about 5 minutes, add the chopped tomatoes and lentils, season with cumin, salt, pepper, and a little chili.

4. Mix well and simmer for 15 minutes over low heat.

5. Use a spoon to make small indentations in the lentil-tomato mixture and drop an egg into each one.

6. Let the eggs set for another 5-7 minutes over low heat.

7. Sprinkle with parsley and serve.