Spicy Dal Shakshuka

26

PREP TIME

15 min

TOTAL TIME

45 min

Serves

4

Spicy Dal Shakshuka

(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

  1. 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.
  2. 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.
  3. 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
  • 26 g,
  • Carbohydrates
  • 57 g,
  • Fat
  • 11 g,
  • Fibre
  • 10 g,
  • Sodium
  • 630 mg.
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