Shakshuka is underrated. In addition to being tasty and nutritious, it is also a hit for our hormones. Our version of Shakshuka contains lentils and carrot for extra fiber and complex carbohydrates. Eggs and feta cheese for fat and protein that stabilize our blood sugar and our hormones = avoids energy dips, sweet tooth and cravings.

Recipe Shakshuka with lentils and carrot

This Shakshukan is perfect for a more moderate brunch, lunch or dinner. You can also vary the content depending on the season and what you like.

You need:
1 golden onion
1 clove of garlic
1 carrot
1 cup red lentils
1 vegetable broth

5-6 eggs
0.5 package of feta cheese
2 cans crushed tomatoes
2 teaspoons of honey

Seasonings such as: Salt and pepper, 2 teaspoons garlic powder, 1 tablespoon basil (frozen/fresh), chili flakes to taste

Do this:
Chop the onion, garlic and grate the carrot. Then fry the onion in a frying pan or larger pan. When the onion is golden, pour in the tomatoes, lentils, honey, carrot, broth and spices. Let cook for about 20 minutes until the lentils are ready. Then make small holes with a spoon in the sauce and hatch the eggs there. Let cook with a lid over the pan (if you have one) for about 5 minutes. Feel the eggs when they start to cook.

Top with fresh tomatoes, roasted pumpkin seeds and crumbled feta cheese. Unbelievably good!