Maille Shakshuka
Preparation Time: 10 minutes
Cooking Time: 12 minutes
Servings: 4
Ingredients
- 1 red onion, thinly sliced
- 1/2 tsp (1.5 g) ground cumin
- 1 1/2 cups (360 g) canned chopped tomatoes
- 1 tbsp (15 g) Maille Old Style Dijon Mustard
- 4 eggs
- 2 tbsp (6 g) fresh cilantro, chopped
- 2 cups (360 g) cooked and drained green lentils
- Feta cheese (optional)
Preparation
- Heat a bit of vegetable oil in an ovenproof skillet over medium heat. Sauté the red onion for 2 minutes until slightly softened.
- Add the cilantro and ground cumin, then reduce the heat to low.
- Stir in the chopped tomatoes, drained lentils, and Maille mustard. Let the mixture simmer for about 10 minutes.
- Make four shallow wells in the sauce and crack an egg into each well.
- Transfer the skillet to a preheated oven at 320°F (160°C). Bake for about 10-12 minutes, until the eggs are set but the yolks remain slightly runny.
- Sprinkle with additional cilantro or crumbled feta cheese before serving.
