Spicy Dal Shakshuka
95
- Prep Time15 min
- Total Time45 min
- 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.
Eggs for dinner? Yes, please. Try Tara O'Brady's Chettinad Egg Curry or Nargesi-e Esfanaj.
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