Ben’s Spicy Lentil Shakshuka

This simple shakshuka recipe is upgraded thanks to Ben’s Plant Powered!

Done in 30 minutes

Serves 4



for the shakshuka

1onion, diced

3garlic cloves, minced

1red bell pepper

1 tbsptomato paste

1 tspground cumin

1 tsp smoked paprika

400gchopped tomatoes

1 tbsphoney

1 pouchBen's Spicy Lentil Stew

Salt and pepper, to taste


Extra virgin olive oil

to serve

Crusty bread

Feta cheese, crumbled

3radishes, sliced

Fresh coriander, roughly chopped

Think shakshuka is just for breakfast? Think again! With the addition of Ben's Plant Powered spicy lentil stew, this spicy lentil shakshuka is packed with protein, perfect for any time of day.


Start by prepping all of the vegetables. Next, preheat the oven to 180 C.

In an oven-safe pan, add your olive oil and heat over medium. Add your diced onion and red bell pepper.

After a few minutes, add the garlic, then cook until everything is softened and fragrant.

Add the tomato paste, stir, and cook for a further 3 minutes or until the paste darkens slightly. Add your spices, and stir again.

Add the chopped tomatoes, and use the liquid to deglaze the pan - scrape everything up from the bottom.

Turn the heat to medium/low, add the honey, salt, and pepper and let simmer for 10 minutes or until the sauce has thickened.

Once the sauce has thickened, add the Ben’s Spicy Lentil Stew. This is going to add extra flavour and protein, making it perfect for any time of day.

Make four wells in the sauce, then crack in the eggs. Transfer to the oven, and cook for 7-10 minutes or until the eggs are set. You can also finish this over the hob, the choice is yours!

Garnish with crumbled feta, sliced radish, and coriander, and serve with some crusty bread. Enjoy!

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Spencer Lengsfield

Spencer Lengsfield

Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.

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