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1. Preheat the oven to 375 F. Thinly slice the onion and red bell pepper, and finely mince the garlic. Roughly chop the cilantro and parsley and set aside for garnish.
2 piece yellow onion,
2 piece red bell pepper,
4 clove garlic,
0.2 cup fresh cilantro,
0.2 cup fresh parsley
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2. Heat olive oil in a large oven-safe skillet over medium heat. Add the sliced onion and cook, stirring often, until soft and lightly golden around the edges, about 8 to 10 minutes.
3 tbsp olive oil,
2 piece yellow onion
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3. Add the sliced red bell pepper and a pinch of salt. Cook until the pepper is tender and beginning to caramelize, about 6 to 8 minutes more.
2 piece red bell pepper,
1.2 tsp salt
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4. Stir in the minced garlic, ground cumin, smoked paprika, dried oregano, ground coriander, and Calabrian chili paste. Cook, stirring constantly, until fragrant and slightly darkened, about 1 minute.
4 clove garlic,
2 tsp ground cumin,
1.5 tsp smoked paprika,
1 tsp dried oregano,
0.5 tsp ground coriander,
1.5 tbsp Calabrian chili paste
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5. Add the tomato paste and cook, stirring, until it coats the vegetables and deepens in color, about 2 minutes.
2 tbsp tomato paste
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6. Pour in the crushed tomatoes and vegetable broth, then add the cooked brown lentils, cooked black beans, bay leaf, remaining salt, and black pepper. Stir well to combine and bring to a gentle simmer.
2 cup crushed tomatoes,
1 cup vegetable broth,
1.5 cup cooked brown lentils,
1 cup cooked black beans,
1 piece bay leaf,
1.2 tsp salt,
0.5 tsp black pepper
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7. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the sauce is thick and rich but still saucy, about 12 to 15 minutes. Remove and discard the bay leaf. Taste and adjust seasoning.
1 piece bay leaf
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8. Use the back of a spoon to make 6 small wells in the sauce. Crack an egg into each well, spacing them evenly around the skillet.
6 piece eggs
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9. Transfer the skillet to the oven and bake until the egg whites are just set and the yolks are still runny, about 8 to 12 minutes, checking frequently toward the end.
6 piece eggs
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10. While the eggs bake, stir the Greek yogurt with lemon juice and a pinch of salt in a small bowl until smooth and tangy.
1.2 tsp salt,
0.8 cup plain Greek yogurt,
1 tbsp lemon juice
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11. Remove the skillet from the oven and let it sit for 2 minutes. Spoon dollops of the lemon yogurt over the hot sauce and sprinkle generously with chopped cilantro and parsley.
0.8 cup plain Greek yogurt,
0.2 cup fresh cilantro,
0.2 cup fresh parsley
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12. In a separate pan, melt butter over medium heat and toast the slices of crusty bread on both sides until golden. Serve the shakshuka straight from the skillet with the toasted bread for dipping.
4 slice crusty bread,
1 tbsp butter
By james