Shakshuka with lentils recipe by Jody Vassallo

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This recipe by Jody Vassallo is great to serve when you have guests around.

Shakshuka with lentils recipe

This recipe by Jody Vassallo is inspired by the Indian tradition of Ayurveda and is intended for those who relate to the Kapha personality type.

Jody says: “You will notice I have used beans with yoghurt in this recipe. To remedy this incompatible food combination, I have added digestive spices to the yoghurt.”



  • Sunflower oil 1 tbsp
  • Red onion 1, finely chopped
  • Smoked paprika 1 tsp
  • Cans of diced tomatoes 2
  • Bottled roasted red capsicum 250g, sliced
  • Sea salt and freshly ground black pepper
  • Eggs 8
  • Greek-style yoghurt 90g
  • Cumin seeds 2 tsp
  • Fennel seeds 2 tsp
  • Fresh parsley 2 tbsp, chopped


  • Step 1

    Heat the oil in a large frying pan, add the onion and cook, stirring occasionally, over medium heat for 10 minutes, until the onion is soft and golden. Add the paprika and cook, stirring, for 1 minute until fragrant. Stir in the tomatoes, capsicum and lentils and season to taste. Bring to the boil, reduce the heat and simmer for 20 minutes, until the sauce has thickened.


  • Step 2

    Use a large spoon to make eight indentations in the sauce. Crack in the eggs, one by one, cover and cook over medium heat for 10 minutes, until the eggs are cooked to your liking.


  • Step 3

    Put the yoghurt into a bowl, add 1 tablespoon of water.


  • Step 4

    Smash the cumin, fennel and 1 teaspoon of salt together in a mortar and pestle.


  • Step 5

    Top the shakshuka with the fennel spice, yoghurt and parsley.

The Yogic Kitchen by Jody Vassallo

This recipe comes from The Yogic Kitchen by Jody Vassallo, published by HQ (£16.99), which goes on sale on 2 May 2019.