Spinach and Lentil Dhal with Baked Eggs

Recipe By:

Australian Eggs

www.australianeggs.org.au

Prep Time:

10 minutes

Cook Time:

3 minutes

Serves:

Indulge in a comforting Spinach and Lentil Dhal with Baked Eggs. This flavorful dish features rich, aromatic lentil dhal complemented by baked eggs, creamy coconut milk, and fragrant fresh coriander. Pair it with warm naan bread for a satisfying meal.

Ingredients

1 tbsp olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
8 curry leaves, optional
2 tbsp tomato paste
2 tbsp Indian curry powder
1½ cups dried red lentils, rinsed
4 cups vegetable stock
120g baby spinach leaves
270ml can coconut milk
4-6 eggs
1 cup coriander leaves
Warm naan or roti, to serve

Method

Heat oil in a large, frying pan over a medium heat. Add onion and garlic. Cook, stirring for 5 minutes until soft. Add curry leaves, cook 1 minute. Add the tomato paste and curry powder. Cook, stirring 1-2 minutes until aromatic.
Stir in the lentils. Add the stock. Bring to a simmer. Cook, uncovered, stirring often, for 20 minutes, until the dhal is thick and lentils are soft. Season with salt and pepper.
Stir through spinach and ¾ cup (180ml) of the coconut milk.
Break the eggs on top of dhal. Cover, cook over a medium-low heat for 6-8 minutes until the whites are set and yolks soft. Drizzle over the remaining coconut milk. Scatter over the coriander, serve with naan.

Tips & Hints

Dhal will thicken on standing, add water to thin if required.