Middle Eastern · main

Lentil and Tomato Shakshuka

Lentil and Tomato Shakshuka reads salinity 5.0, umami 4.5 and allium 4.3 on Palate's 0–10 flavor X-ray — a Middle Eastern main, about 39 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.7 / 10
• Sweet & Fruity — 4.0 / 10
• Sour & Bright — 3.3 / 10
• Bitter & Earthy — 2.8 / 10
• Rich & Fat — 4.3 / 10
• Aromatic & Spice — 4.9 / 10

The measured notes (of 18)

Salinity 5.0 · Umami 4.5 · Allium 4.3 · Richness 4.0 · Sweetness 3.3 · Funk & Ferment 3.1 · Sourness 3.1 · Herbaceous 2.7 · Heat 2.4 · Fruity 2.4 · Smoke 2.3 · Earthy 2.3 · Warm Spice 2.0 · Bitterness 1.0 · Nutty 0.9 · Citrus 0.9 · Floral 0.8

What's in it (15)

• olive oil — 41 g
• yellow onion — 110 g
• red bell pepper — 100 g
• garlic — 12 g
• tomato paste — 15 g
• cumin — 10 g
• smoked paprika — 5 g
• cayenne pepper — 1 g
• red lentils — 118 g
• tomatoes — 794 g
• vegetable broth — 237 g
• salt — 5 g
• eggs — 600 g
• feta cheese crumbles — 57 g
• cilantro — 15 g

Time & effort: about 39 min (38 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 85.2 kcal, 5.8 g protein, 3.8 g fat, 6.9 g carbs

Dietary: Vegetarian · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

1. Heat the olive oil in a large, deep skillet or wide pot over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened and lightly golden at the edges, 6-7 minutes.
2. Stir in the garlic, tomato paste, cumin, smoked paprika, and cayenne; cook, stirring constantly, until the tomato paste darkens a shade and the spices smell toasty, about 1 minute.
3. Add the rinsed lentils, crushed tomatoes with their juices, vegetable broth, and salt. Raise the heat and bring to a boil, about 5 minutes.
4. Reduce the heat to low and simmer uncovered, stirring every few minutes to keep the lentils from sticking, until the lentils are tender and the sauce has thickened into a hearty stew, 18-20 minutes.
5. Taste the sauce and adjust the salt. Using the back of a spoon, make 6 shallow wells spaced evenly across the surface.
6. Crack an egg into each well, cover the skillet, and cook over low heat until the egg whites are fully set but the yolks are still runny, 6-8 minutes.
7. Remove from the heat, scatter the feta and cilantro over the top, and bring the skillet straight to the table to serve.

Dishes with a similar flavor shape

• Chickpea and Spinach Shakshuka — Middle Eastern
• Chicken Shakshuka with Merguez-Spiced Chicken — Middle Eastern
• Sheet Pan Shakshuka with Sausage — Middle Eastern
• Beef and Bean Chimichangas — Tex-Mex
• Smoked Sausage and Peppers Skillet — Southern

Keep reading: what salinity, umami, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.