Dahl Baked Eggs

An Indian-inspired twist on shakshuka. The slow-cooked lentils break down into something creamy and hearty, rather like a savoury porridge, and get flavoured at the last minute with mellow spices and a hint of sugar.

Hands-on time 20min. Cooking time about 1hr 35min. Serves 4

200g chana dal (yellow split lentils) 2 medium-large ripe tomatoes, roughly chopped

1tsp turmeric

40g ghee or butter

2tsp black/brown mustard seeds 1/4tsp dried chilli flakes

Small handful dried curry leaves 1tbsp demerara or palm sugar 100g baby spinach

Juice ½ lemon

4 medium eggs Flatbreads, to serve, optional

1 In a large wide pan (that has a lid), mix the lentils, tomatoes, turmeric and 1 litre water. Bring to the boil over medium heat. Cover with the lid, then reduce heat to low and cook for 1hr, stirring occasionally, until the lentils are tender.

2 Remove the lid, increase the heat to high and bubble for 15-20min, or until most of the water has evaporated and the dahl is soupy.

3 Meanwhile, in a small frying pan over medium heat, melt the ghee/butter. Add the mustard seeds, chilli flakes and curry leaves. Fry for 1-2min, until the spices start to pop and smell nutty. Add the spice mixture to the lentil pan, along with the sugar, spinach, lemon juice and plenty of salt, stirring until the spinach starts to wilt.

4 Make 4 wells in the lentil mixture and crack an egg into each. Cover with the lid and cook over low heat for 10-12min, or until the egg whites are set but the yolks are still runny. Serve with flatbreads, if you like.

PER SERVING 388cals, 21g protein, 17g fat (8g saturates), 34g carbs (8g total sugars), 6g fibre