One-Pot Wonders: Spicy Tomato Sauce With Lentils and Baked Eggs


I often get made fun of by friends—or receive comments from readers—that I tend to stick to favorite ingredients: tomatoes, kale, and feta. Well, I'm just going to say that this is because they are delicious and two of them are regularly touted health foods. And feta is amazing on just about anything. I didn't use it in this recipe, since it already had enough richness from the runny egg yolks, but I definitely debated it and I don't think it would hurt, especially if you're a feta-head like me.

This recipe is essentially a twist on shakshuka, a perfect brunch/dinner/any-time-of-day dish that involves poaching eggs in a spiced tomato sauce, typically filled with an assortment of peppers. I decided to bulk it up by adding lentils to make a heartier, stew-like consistency and swirl in kale at the end of the cooking process for added greens. I finish the eggs under the broiler so they set quickly, crisping up the kale in the process.

Some shakshuka recipes will have you poach the eggs on the stove top over gentle heat, but I find that this takes a bit longer than the broiler—which is about half the time—and minutes start to count in this recipe, since the lentils take a bit of cooking time. But prep is less than five minutes. All you really have to do is slice the shallots, wash, strip and rip the kale, and then starting cooking; the rest of the action occurs in the pan. Overall, this will probably take about 45 minutes and you'll end up with a filling and good-for-you-meal that can be easily reheated for leftovers the next day.