High Protein Shakshuka (Family-Friendly and Nutrient-Packed!)
If you’re looking for a flavorful, protein-packed meal that’s easy to make and loved by the whole family, this High Protein Shakshuka is perfect! This twist on the classic North African and Middle Eastern dish includes red lentils and chickpeas for an added protein boost while keeping all the vibrant, cozy flavors intact. Serve it for breakfast, lunch, or dinner with rice, pita, or even a side of fresh greens.
You can add in whatever color lentils you prefer but they do all cook a tad differently, so for this recipe I would recommend Red Lentils. The cooking times of different colored lentils are:
Red Lentils; 12-15 minutes.
Green/Brown Lentils: 20-30 minutes
French Lentils: 25-30 minutes
Black Lentils: 25-30 minutes
Why You’ll Love This Recipe
Protein-Rich: Lentils and chickpeas make this a hearty, nutrient-dense meal.
Family-Friendly: Mild spices and simple ingredients make it kid-approved.
Budget-Friendly: Uses pantry staples like canned tomatoes, lentils, and chickpeas.
One-Pan Wonder: Easy to make with minimal cleanup.
Ingredients for High Protein Shakshuka
Olive Oil: For sautéing and flavor.
Diced Tomatoes: The base of the sauce.
White Onion: Adds sweetness and depth.
Garlic: For a savory kick.
Red Lentils: Protein-rich and quick-cooking.
Chickpeas: Adds texture and protein.
Broth or Water: Helps cook the lentils and meld flavors.
How to Make High Protein Shakshuka
Step 1: Sauté the onion and garlic
Heat olive oil in a large skillet over medium heat.
Add the diced onion and garlic, cooking until the onion becomes translucent (about 5 minutes).
Step 2: Build the Tomato Base
Stir in the diced tomatoes and ¼ cup water.
Let simmer for 3 minutes to meld the flavors.
Step 3: Add Protein-Packed Ingredients
Add the chickpeas, red lentils, and ¾ cup of broth or water to the skillet.
Stir well, then bring to a gentle simmer.
Step 4: Cook the Lentils
Let the mixture cook for about 30 minutes, stirring occasionally. Add more water as needed to ensure the lentils cook through without sticking.
Step 5: Serve and Enjoy
Serve warm over cooked rice, alongside pita bread, or top with a poached egg for extra protein.
Tips for Perfect Shakshuka
Use Red Lentils: These cook quickly, making them ideal for this dish.
Adjust Liquid as Needed: The lentils absorb a lot of liquid, so keep an eye on the texture and add water if it gets too thick.
Customize to Taste: Add spinach, bell peppers, or a sprinkle of feta for extra flavor and nutrients.
Make It Spicy: Add a pinch of cayenne pepper or red pepper flakes for heat.
Variations and Customizations
Vegan Version: This recipe is naturally vegan, but you can also use vegetable broth for added flavor.
Gluten-Free: Serve over rice or quinoa instead of bread.
Herb Lovers: Garnish with fresh parsley, cilantro, or dill for a burst of freshness.
Add Eggs: For a traditional touch, crack eggs into the simmering sauce and cover the pan until they’re poached.
High Protein Shakshuka
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
1 tablespoon olive oil
1 can (14 oz) diced tomatoes
½ white onion, diced
2 cloves garlic, minced
¼ cup red lentils, rinsed
1 can (15 oz) chickpeas, drained
1 cup broth or water
Instructions
Heat olive oil in a skillet over medium heat. Add onion and garlic; sauté until translucent.
Stir in diced tomatoes and ¼ cup water; simmer for 3 minutes.
Add chickpeas, lentils, and ¾ cup broth or water. Simmer for 30 minutes, stirring occasionally and adding more liquid as needed.
Serve over rice, with pita, or topped with a poached egg.
Frequently Asked Questions
What is Shakshuka?
Shakshuka is a traditional dish where eggs are poached in a spiced tomato and pepper sauce, popular in North African and Middle Eastern cuisine.
Can I make this ahead?
Yes! Shakshuka reheats beautifully. Store in an airtight container in the fridge for up to 3 days.
What other proteins can I add?
You can add cooked ground beef, turkey, or even tofu crumbles for variety.
