with Fried Egg and Garlicky Flatbread
Ingredients: Chorizo sausage (pork, water, sugars (sugar, dextrose), spices, salt, paprika, potassium chloride, potassium phosphate, flavour, dehydrated onion, dehydrated garlic, sodium erythorbate, sodium diacetate, rosemary extract, paprika extractives, spice extractives, bakon Hfbn) • Flatbread (milk, soy, wheat) (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) • Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Mirepoix (onion, carrot, celery) • Baby tomato • Grade A egg • Red lentils • Roasted red pepper pesto (milk) (roasted red pepper, soybean oil, water, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), modified corn starch, salt, sugar, herbs, citric acid, spices, xanthan gum, potassium sorbate) • Garlic spread (soy) (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Moroccan spice blend (spices, salt, sugar, paprika powder, garlic powder, onion powder, canola oil, oleoresin paprika, silicon dioxide) • Harissa spice blend (spices, salt, garlic powder, canola oil, silicon dioxide, spice extract) • Parsley.
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Red Lentils
0.5 cup
Harissa Spice Blend
7 g
Mirepoix
113 g
Roasted Pepper Pesto
0.25 cup
Baby Tomatoes
113 g
Parsley
7 g
Garlic Spread
2 tbsp
Flatbread
2 unit(s)
Egg
2 unit(s)
Feta Cheese, crumbled
0.25 cup
Moroccan Spice Blend
8 g
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Chorizo Sausage, uncased
250 g
Oil
1 tbsp
Salt
0.25 tsp
Pepper
0.25 tsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- In a large oven-proof pan, heat half the garlic spread over medium. Swril the pan to melt.
- Add mirepoix and chorizo. Cook for 4-6 min, breaking up chorizo and stirring often, until mirepoix has softened, and chorizo is cooked through.**
- Meanwhile, using a strainer, rinse lentils until water runs clear.
- Add lentils and 2 cups (4 cups) water. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook for 10-12 min, stirring often, until lentils begin to soften and water evaporates. Season with salt.
- Meanwhile, halve tomatoes.
- Roughly chop parsley.
- In a medium bowl, add parsley, tomatoes and 1 tsp (2 tsp) oil. Season with salt and pepper. Toss to combine.
- On a baking sheet, arrange flatbreads. Spread over remaining garlic spread. (NOTE: For 4 servings, use 2 baking sheets.) Set aisde.
- Add Moroccan Spice Blend, Harissa Spice Blend, crushed tomatoes and red pepper pesto to the pan with lentils. Stir to combine.
- Reduce heat to low. Cook 2-4 min, until slightly thickened. Season with salt and pepper, to taste.
- Meanwhile, in a medium non-stick pan, heat 1 tbsp (2 tbsp) oil over medium.
- Crack in two (four) eggs. Season with salt and pepper. Pan-fry, covered, for 2-3 min, until egg whites are set. (NOTE: The yolk will still be runny.)
- Remove the pan from heat.
- Meanwhile, toast flatbreads in the top of the oven for 2-3 min, until softened.
- Cut flatbreads into quarters.
- Divide lentil shakshuka between bowls.
- Top with egg, then tomato-parsley mixture and feta.
- Serve with flatbread on the side.
If you've opted to add chorizo, when pan is hot add mirepoix and chorizo. Cook for 4-6 min, breaking up chorizo and stirring often, until mirepoix has softened, and chorizo is cooked through.** Continue with rest of recipe as written.
1090
kcal
Calories
56
g
Fat
15
g
Saturated Fat
102
g
Carbohydrate
14
g
Sugar
14
g
Dietary Fiber
52
g
Protein
285
mg
Cholesterol
2480
mg
Sodium
0.3
g
Trans Fat
1800
mg
Potassium
400
mg
Calcium
10.5
mg
Iron
