Curried Lentils & Eggs

Curried Lentils & Eggs





 Prep Time: 15 Min
Cook Time: 35 - 40 Min

Yields: 2 - 4 Servings

WHAT YOU NEED

• 3 - 4 Large Free-Range Eggs
• 3 - 4 Pieces Grilled Sourdough Bread
• 2 Tbsp. Refined Coconut Oil
• 1 Yellow Onion, diced
• 3 cloves Garlic, crushed & minced
• 2 Roma Tomatoes, chopped
• 400ml can Coconut Milk
• 540ml can Green Lentils, drained & rinsed
• 1/2 Tsp. Red Pepper Flakes
• 1 Tsp. Curry Powder
• 1 Tsp. Kasoori Methi (Fenugreek leaves)
• 1/2 Tsp. Cumin
• 1/4 Tsp. Clove
• 1/2 Tsp. Turmeric
• 1 Tsp. Tandoori Seasoning
• 1/2 Tsp. Garam Masala 
• Sea Salt 
• Fresh Cilantro, Feta Cheese, Greek Yogurt - Garnish

DIRECTIONS

• Begin heating the coconut oil, pepper flakes, minced garlic, curry powder, cumin, clove, and kasoori methi in a 10" skillet set to just below medium heat. Once heated, stir & let everything sizzle for about a minute before adding the onions and a good pinch of sea salt. Cook 5 minutes before adding the tomatoes and another pinch of salt. Continue to cook until tomatoes have released their juices. 
• Pour in the coconut milk and wait for the sauce to come to a boil. Once boiled, stir in the lentils, turmeric, garam masala, and tandoori spices. Season with sea salt, reduce heat to medium low, cover with lid tilted, and simmer for about 12 - 15 minutes. Remove cover and continue to simmer until sauce has reduced and is nice and thick. (Another 12 - 15 minutes.)
• Make wells around the dish and crack in your eggs. Season each egg with a pinch of sea salt. Cover until whites are set and remove skillet from heat. 

• Garnish the skillet with fresh cilantro before serving. Serve 1 - 2 eggs (depending on how hungry you are) with a crispy piece of grilled sourdough, a dollop of Greek yogurt, fresh cilantro, and a pinch of sea salt. ENJOY!

NOTES:

• One of my eggs had an overcooked yolk and undercooked whites. It's important that your skillet is simmering when the eggs are added. If it's not hot enough, the yolk will cook faster than the whites.
• FOR THE RECORD, it ended up being equally as delicious with the overcooked yolk. It was total yum vibes on toast with the curried lentils.
• Make sure your sauce has thickened enough. When you make the well, it shouldn't pool up right away. Continue to cook down the sauce if that is the case.

HAPPY VEG