Heat oil in a large, deep frying pan over a medium heat. Add onion garlic and capsicum. Cook, stirring, for about 4 minutes until onion is softened.
Add paprika, cumin, tomato paste and lentils. Cook, stirring, 1 minute. Stir in tomatoes and 1½ cups water. Bring to the boil. Reduce heat and gently boil for 10-12 minutes, stirring occasionally, until thickened.
Stir in salmon and half the parsley. Using the back of large spoon, make 4 hollows in mixture. Crack an egg into each hollow. Cover and simmer a further 5-8 minutes, or until eggs are cooked to your liking.
Sprinkle with remaining parsley. Serve with toasted breadstick.

Bulk up veggies by stirring in 1 cup frozen mixed vegetables or 60g baby spinach leaves with salmon in step 4.
For a vegetarian shashuka, replace salmon with a drained 400g can no added salt black beans.
For added flavour, sprinkle 50g crumbled reduced fat feta cheese over mixture in step 4 before covering and simmering.