Recipe by Caryl Levine and Ken Lee, Kristin Donnelly

Spiced Lentil and Rice “Shakshuka”

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Dairy Dairy
Easy Easy
4 Servings


- Dairy - Egg

Throughout North Africa and parts of the Middle East, you’ll find variations of a dish known as shakshuka – eggs gently cooked in a tomato sauce, often made with peppers. Here, red lentils and basmati rice join the tomato sauce, breaking down and cooking together, becoming almost creamy. For a delicious counterpoint, you can serve the shakshuka with thick Greek-style yogurt or sprinkles of feta cheese. This is a comforting one-pot meal you can eat any time of the day.


Spiced Lentil and Rice "Shakshuka"

  • 1/4 cup (60 milliliters) extra-virgin olive oil

  • 1 large yellow onion, chopped

  • 2 garlic cloves, smashed and chopped, or 2 cubes Gefen Frozen Garlic

  • salt

  • 1 teaspoon ground coriander

  • 1 teaspoon yellow mustard seeds

  • 1/2 teaspoon Pereg Ground Cumin

  • 1 cup (240 milliliters) tomato passata (uncooked tomato purée), such as Tuscanini

  • 1 cup (200 grams) Gefen Red Lentils

  • 1/2 cup (100 grams) white basmati rice

  • 1 quart (960 milliliters) Manischewitz Vegetable Broth

  • finely grated orange zest

  • 2 cups (30 grams) baby kale or 4 cups (80 grams) baby spinach, rinsed

  • freshly ground pepper

  • 4 large eggs

  • 4 ounces (115 grams) crumbled feta, for serving

  • chopped cilantro, for serving


Spiced Lentil and Rice "Shakshuka"


In a deep, wide skillet over medium heat, warm the oil.


Add the onion and garlic, season generously with salt, and cook, stirring occasionally, until softened, about eight minutes.


Add the coriander, mustard seed, and cumin and cook, stirring, until fragrant, about one minute.


Add the tomato passata and bring to a simmer. Add the lentils, rice, and broth and stir.


Bring to a boil over high heat, then lower the heat to medium-low, cover, and simmer for 15 minutes.


Stir in the orange zest and scrape the bottom of the skillet to make sure nothing is scorching, then add the kale on top. Cover and simmer for five minutes. Stir in the kale, then taste the rice and lentils and season with salt and pepper.


Make four wells in the top of the rice mixture. Crack an egg into each well and cover the skillet. Cook until the egg whites are set and the yolks are still runny, eight to 12 minutes, depending on the size of the eggs. Season the eggs with salt.


Scoop the shakshuka into bowls, sprinke with feta and cilantro, and serve.


Reprinted from Rice is Life: Recipes and Stories Celebrating the World’s Most Essential Grain by Caryl Levine and Ken Lee with Kristin Donnelly, with permission from Chronicle Books, 2022. Photographs ©️ Erin Scott. Purchase on Amazon

Spiced Lentil and Rice

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