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Lentils.org

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Shakshuka Breakfast Bowl

Servings: 10

A base of lentils and farro, topped with tomato sauce, greens, a poached egg, and Feta.

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    Grain Blend

    4 cups (1 L) whole red lentils, cooked

    1 cup (250 mL) whole green lentils, cooked

    4 cups (1 L) farro, cooked

    4 jalapenos, minced

    4 oz (125 g) ginger, minced

    2 Tbsp (30 mL) salt

    2 Tbsp (30 mL) turmeric

    1/4 cup (60 mL) coriander, ground

    2 Tbsp (30 mL) cumin, ground

    6 Tbsp (90 mL) canola oil

    Sauce

    4 cups (1 L) mushrooms, minced

    4 yellow onions, minced

    1/4 cup (60 mL) garlic cloves, minced

    2 bell peppers, small dice

    2 jalapenos, minced

    5 cups (1.25 L) tomato paste

    6 Tbsp (90 mL) smoked paprika

    2 tsp (10 mL) cumin

    2 Tbsp (30 mL) harissa paste

    2 #10 cans San Marzano tomatoes

    6 cups (1.5 L) chicken stock

    2 Tbsp (30 mL) salt

    Bowl Extras

    20 poached eggs, soft

    20 oz (625 g) Feta cheese, crumbled

    20 oz (625 g) Swiss chard, wilted

    5 oz (140 g) parsley, chopped fine

Directions

  1. Sauté all grain blend ingredients in a pan to season and aromatize the spices. Set aside.
  2. For the sauce, in a large pot, sauté mushrooms, onions, garlic, peppers, and jalapeno until tender. Add tomato paste to cook down and cover the vegetables. Add paprika, cumin, harissa, tomatoes, and chicken stock to pot and simmer for 15 minutes.
  3. Divide sauce and grain blend into bowls in 10 equal portions. Garnish each bowl with two poached eggs, 2 oz (60 g) of Feta cheese, 2 oz (60 g) of Swiss chard and 0.5 oz (15 g) of parsley.