Spiced Egg and Lentil Shakshuka with Spinach
A rich, flavorful Mediterranean skillet of poached eggs nestled in spiced tomatoes, brown lentils, and fresh spinach. Packed with plant protein and fiber to create a deeply satisfying Meatless Monday dinner.
Prep
10 min
Cook
15 min
Total
25 min
Makes
2 servings
Created together. Shared with you.
Made by Fiona + Lila
Fiona 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
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness 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
Large skillet
Time saver
Store leftover lentil base in an airtight container in the fridge for up to 3 days; reheat in a pan before poaching fresh eggs on top.
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 10 steps complete
Next: Heat olive oil in a large skillet…
- 01
Heat olive oil in a large skillet…
Heat olive oil in a large skillet over medium heat for 2 minutes until shimmering.
Look for: shimmering
Tap card to mark done - 02
Add the chopped onion and minced garlic
Add the chopped onion and minced garlic, sautéing for 4 to 5 minutes until soft and translucent.
Look for: soft and translucent
Tap card to mark done - 03
Stir in the cumin
Stir in the cumin, smoked paprika, sea salt, black pepper, and tomato paste, cooking for 1 minute until fragrant.
Look for: fragrant
Tap card to mark done - 04
Pour in the diced tomatoes and cooked…
Pour in the diced tomatoes and cooked green lentils, stirring thoroughly to combine.
Tap card to mark done - 05
Simmer the tomato and lentil sauce over…
Simmer the tomato and lentil sauce over medium-low heat for 5 minutes until slightly thickened.
Look for: slightly thickened
Tap card to mark done - 06
Fold in the fresh spinach and cook…
Fold in the fresh spinach and cook for 2 minutes until fully wilted into the sauce.
Look for: fully wilted into the sauce
Tap card to mark done - 07
Use the back of a spoon to…
Use the back of a spoon to create 4 small wells in the simmering sauce.
Tap card to mark done - 08
Crack 1 egg carefully into each of…
Crack 1 egg carefully into each of the 4 wells.
Tap card to mark done - 09
Cover the skillet with a lid and…
Cover the skillet with a lid and cook on low heat for 5 to 7 minutes until egg whites are set and yolks remain runny.
Look for: egg whites are set and yolks remain runny
Tap card to mark done - 10
Remove from heat
Remove from heat, garnish with fresh parsley, and serve warm directly from the pan.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
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