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Lentil Shakshuka with Yogurt and Toasted Almonds

Lentil Shakshuka with Yogurt and Toasted Almonds
Logged by @hoki

Nutrition Facts

Per 620g serving

% Daily Value based on a 2000 kcal diet

Calories 690 kcal
35% DV
Total Fat 34.0g
52% DV
Total Carbohydrate 52.0g
17% DV
Protein 39.0g
78% DV

About

A hearty bowl of lentils simmered with tomatoes and topped with softly cooked eggs, finished with a cool yogurt drizzle and crunchy almonds. It’s a balanced, protein-rich dish with savory, tangy, and nutty flavors.

Ingredients

Lentil Shakshuka with Yogurt and Toasted Almonds

Headnote


This dish takes the directness of shakshuka and gives it the substance of lentils, which lend the sauce a deeper, earthier register. The yogurt sharpens and cools the plate, while almonds bring the final, precise crackle. It is a composed bowl of warmth, acidity, and richness, built to feel complete without excess.

Recipe essentials


  • Dish category: Savory bowl

  • Cuisine or origin: Mediterranean-inspired

  • Course type: Main course

  • Yield: 2 servings

  • Serving size: 310 g

  • Prep time: 15 minutes

  • Cook time: 25 minutes

  • Total time: 40 minutes

  • Difficulty: Moderate


    • Equipment


  • Medium saucepan

  • 24 cm sauté pan with lid

  • Small skillet

  • Mixing bowl

  • Spoon


    • Ingredients


    Lentil and tomato base


  • 220 g cooked lentils

  • 240 g tomatoes, finely chopped


    • Eggs and finish


  • 120 g eggs, 2 large eggs

  • 80 g yogurt

  • 20 g almonds, roughly chopped


    • Method


  • 1. Place the chopped tomatoes in the sauté pan over medium heat and cook for 8 to 10 minutes, stirring occasionally, until they break down into a loose, glossy sauce and lose their raw edge.

  • 2. Add the cooked lentils and continue cooking for 4 to 5 minutes, stirring gently, until the mixture is thick, cohesive, and lightly simmering. The sauce should hold together without becoming dry.

  • 3. Make two shallow wells in the lentil mixture. Crack the eggs into the wells, cover the pan, and cook over low heat for 5 to 7 minutes until the whites are just set and the yolks remain soft but no longer translucent.

  • 4. Meanwhile, place the almonds in the small skillet over medium heat and toast for 2 to 3 minutes, shaking the pan often, until fragrant and lightly colored. Remove at once to prevent bitterness.

  • 5. Spoon the yogurt into a bowl and loosen it slightly with a spoon so it sits smoothly beneath the hot lentils.

  • 6. Lift the lentil and egg mixture over the yogurt, keeping the eggs intact. Finish with the toasted almonds scattered evenly over the surface.


    • Plating and serving


    Serve in shallow bowls so the yogurt remains distinct beneath the lentils. Present the eggs centered and intact, with the almonds distributed over the top for contrast. The final plate should read as warm, creamy, and texturally complete.

    Professional notes


  • The tomato base must reduce enough to support the eggs; a loose sauce will dilute the bowl.

  • Keep the eggs softly set so the yolks enrich the lentils at the table.

  • Toast the almonds only until fragrant; color should be pale and even, never dark.
    • VegetarianMediterraneanGluten-freeBalanced
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