Dhal-Baked Eggs
 
 
A hearty pot of richly spiced Indian-ish dhal gets brunch-ified in this recipe for dhal-baked eggs.
Yield: 4 servings
Ingredients
  • 1 tbsp olive oil
  • thumb-sized piece of ginger, peeled and minced
  • 4 garlic cloves, minced
  • small bunch of cilantro, leaves and stems separated, stems finely chopped
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1½ cups (300 g) split red lentils
  • sea salt, to taste
  • ½ lb (250 g) baby kale or baby spinach
  • juice of 1 lemon
  • freshly ground black pepper
  • 4 large eggs
  • 1 jalapeno pepper, thinly sliced
  • naan or rice, for serving
Instructions
  1. Heat the oil in a large skillet over medium heat. Add in the garlic, ginger, and cilantro stems. Saute until the garlic is lightly golden, about 2 minutes.
  2. Add the cumin seeds, coriander, and turmeric to the pan. Toast the spices for 1-2 minutes, or until fragrant. Add in the lentils and stir to coat in the oil and spices. Pour 4½ cups hot water into the pan along with a generous pinch of salt. Stir well. Bring to a boil and then lower the heat and simmer for 20-30 minutes, or until the lentils are tender and the mixture has thickened.
  3. Add the greens to the pan and stir to combine. Simmer with the lid on for 2 minutes, or until they have wilted. Add the lemon juice and season to taste with salt and black pepper.
  4. Make four wells in the lentils and then crack an egg into each one. Put the lid back on the pan and simmer until the egg whites are firm but the yolks are still runny, anywhere from 5-10 minutes.
  5. Serve garnished with cilantro and sliced chile, along with naan or rice on the side.
Notes
Recipe from The Modern Cook's Year
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2020/06/dhal-baked-eggs.html