Spiced Lentil and Spinach Shakshuka with Sheep Feta
A rich poached egg and lentil stew simmered in warm aromatic tomato sauce, topped with creamy sheep feta and crunchy pumpkin seeds.
Prep
10 min
Cook
15 min
Total
25 min
Makes
1 serving
Created together. Shared with you.
Made by Claire + Lila
Claire created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
A steadier afternoon
Give your day a solid food foundation
Being properly fed cannot solve a hard day, but a substantial meal can remove hunger and an energy dip from the list of things you are juggling.
Notice: mood + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
15 min
Total
25 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Large skillet
Time saver
Store leftovers without the poached eggs for up to 3 days in an airtight container in the fridge; cook fresh eggs when reheating.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 9 steps complete
Next: Heat 1 tsp (5ml) olive oil in…
- 01
Heat 1 tsp (5ml) olive oil in…
Heat 1 tsp (5ml) olive oil in a medium skillet or oven-safe pan over medium heat for 1 minute.
Allow: 1 minute
Tap card to mark done - 02
Add 0
Add 0.5 chopped red bell pepper and 1 minced garlic clove, cooking for 3 minutes until softened and fragrant.
Look for: softened and fragrant
Tap card to mark done - 03
Add 0
Add 0.5 cup (120g) canned chopped tomatoes, 0.75 cup (150g) cooked brown lentils, 1 cup (30g) fresh spinach, 0.5 tsp ground cumin, and 0.5 tsp smoked paprika.
Tap card to mark done - 04
Stir well and simmer for 4 minutes…
Stir well and simmer for 4 minutes until the tomatoes thicken slightly and the spinach is completely wilted.
Look for: the tomatoes thicken slightly and the spinach is completely wilted
Tap card to mark done - 05
Use a spoon to make two small…
Use a spoon to make two small wells in the lentil mixture.
Tap card to mark done - 06
Crack 1 egg into each well
Crack 1 egg into each well, then cover the pan with a lid.
Tap card to mark done - 07
Cook on low heat for 5 to…
Cook on low heat for 5 to 6 minutes until the egg whites are fully set and yolks remain soft.
Look for: the egg whites are fully set and yolks remain soft
Tap card to mark done - 08
Remove from heat
Remove from heat, crumble 30g sheep feta cheese over the top, and sprinkle with 1 tbsp (10g) pumpkin seeds.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 09
Serve warm directly from the pan
Serve warm directly from the pan.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
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