Lentil & Spinach Shakshuka with Extra Iron

A Middle Eastern-inspired one-pan breakfast that's packed with iron from multiple plant sources, enhanced with The Iron Egg for maximum nutritional benefit.

Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 4

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, finely diced
• 2 red bell peppers, deseeded and sliced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• ½ teaspoon chilli flakes (adjust to taste)
• 1 tablespoon tomato purée
• 400g tinned chopped tomatoes
• 100ml vegetable stock
• 400g cooked Puy lentils (tinned or pre-cooked)
• 200g fresh spinach, roughly chopped
• 4-6 large free-range eggs
• 100g feta cheese, crumbled
• Small handful fresh coriander, chopped
• Small handful fresh parsley, chopped
• 1 lemon, cut into wedges
• Salt and freshly ground black pepper, to taste
• 1 Iron Egg

Method:

STEP 1
Heat the olive oil in a large, deep frying pan over medium heat. Add the onion and bell peppers and cook for 5-7 minutes until softened but not browned, stirring occasionally.

STEP 2
Add the garlic, cumin, smoked paprika, and chilli flakes to the pan. Cook for a further minute until fragrant, stirring constantly to prevent burning.

STEP 3
Stir in the tomato purée, then add the chopped tomatoes and vegetable stock. Bring to a gentle simmer and add the Iron Egg to the pan.

STEP 4
Allow the sauce to simmer for 10 minutes with the Iron Egg, stirring occasionally. This will infuse the sauce with iron. The sauce should reduce slightly and thicken.

STEP 5
Remove the Iron Egg carefully using a slotted spoon (caution: it will be very hot). Add the cooked lentils to the tomato sauce, stirring to combine, and simmer for a further 2 minutes.

STEP 6
Fold in the chopped spinach and allow it to wilt into the sauce. Season with salt and pepper to taste.

STEP 7
Using the back of a spoon, make 4-6 wells in the sauce (depending on how many eggs you're using). Crack an egg into each well.

STEP 8
Cover the pan with a lid and cook for 5-7 minutes, or until the egg whites are set but the yolks remain runny. For firmer yolks, cook for a few minutes longer.

STEP 9
Remove from the heat and sprinkle with crumbled feta cheese, fresh coriander, and parsley. Serve immediately with lemon wedges and crusty wholemeal bread for dipping.

Tips:

• For maximum iron absorption, squeeze fresh lemon juice over the shakshuka just before eating. The vitamin C helps your body absorb the non-heme iron more effectively.
• This dish can be prepared in advance up to step 6 and refrigerated overnight. Simply reheat and add the eggs when ready to serve.
• The Iron Egg adds approximately 6mg of iron to this dish. Combined with the iron from lentils and spinach, one serving provides about 40% of the daily recommended iron intake.
• For a spicier version, add a diced fresh chilli along with the garlic.
• Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the hob.