Heat the Pan and Add Oil:
o Place a 12-inch pan over medium-high heat.
o Add a couple of tablespoons of vegetable oil to the pan. Heat it until it's hot but not smoking.
Saute the Aromatics:
o Add the following ingredients to the hot oil:
o Onion: Finely chopped.
o Garlic: Minced.
o Bell Pepper: Sliced or diced.
o Kale: Chopped.
o Saute them all together for about 3 minutes, until they soften and become fragrant.
Toast the Spices:
o Add the following spices to the pan:
o Cumin: About 1 teaspoon.
o Paprika: About 1 teaspoon.
o Salt: To taste.
o Pepper: To taste.
o Toast the spices in the oil for about 1 minute, stirring constantly. This will release their flavors and aromas.
Add Lentils:
o Stir in cooked lentils (you can use canned or pre-cooked lentils) and cook for 1 more minute to allow the flavors to meld.
Introduce Water and Canned Tomatoes:
o Pour in water (about 1 cup) to create a flavorful base.
o Add a can of diced tomatoes (with their juices) to the pan.
Simmer:
o Let the mixture simmer for approximately 15 minutes, allowing the flavors to develop and the lentils to absorb the liquid.
Create Wells for Eggs:
o Using a spoon, make 3-4 shallow wells in the sauce.
o Crack eggs into each well, spacing them evenly.
Cover and Cook the Eggs:
o Cover the pan with a lid.
o Cook the eggs until they are set, which usually takes 5-8 minutes. Adjust the timing based on your preference for egg yolk consistency (runny or fully cooked).
Season and Garnish:
o Sprinkle the shakshuka with additional salt and pepper to taste.
Garnish with:
o Avocado slices
o Crumbled feta cheese
o Fresh cilantro leaves