Spicy Dal Shakshuka
88
- Prep Time15 mins
- Total Time45 mins
- Makes4 servings
(Photo: Erik Putz; Food styling by Matthew Kimura; Prop styling by Madeleine Johari)
Two of our favourite dishes—dal and shakshuka—unite for a filling, vegetable-laden weeknight dinner.
Ingredients
2 tsp canola oil
1 onion, finely chopped
2 tbsp Madras curry paste, such as Patak's
2 tbsp tomato paste
1 tbsp minced ginger
3 garlic cloves, minced
1 1/2 cups dried red lentils, rinsed
2 cups vegetable broth
2 cups baby spinach
4 large eggs
1 pint cherry tomatoes, halved
1/2 cup chopped cilantro, (optional)
4 garlic naan, (optional)
Instructions
Heat a large non-stick frying pan over medium-high. Add oil, and then onion. Cook, stirring occasionally, until lightly golden, 3 to 4 min. Add curry paste, tomato paste, ginger and garlic. Cook, stirring, for 30 sec.
Add lentils, broth and 2 cups water. Bring to a boil. Reduce heat to medium and gently boil, stirring often, until lentils are softened but still have a slight bite, 14 to 15 min.
Add spinach and stir until wilted, about 1 min. Make 4 wells in mixture with a spoon, then crack 1 egg into each well. Scatter tomatoes around eggs. Cover and cook until egg whites are just set, 4 to 5 min. Sprinkle with cilantro. Serve with garlic naan.
Nutrition (per serving)
Calories 420, Protein 26g, Carbohydrates 57g, Fat 11g, Fibre 10g, Sodium 630mg.