Dal baked eggs with herby yogurt & naan

Name: Dal baked eggs with herby yogurt & naan
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 1 tsp oil or ghee; 400 g pack The Spice Tailor Spicy Tarka Lentil Daal; 120 g baby spinach; 400 g can Essential Chickpeas In Water, drained and rinsed; 2 eggs; 260 g pack 2 tandoori garlic & coriander naans; 25 g pack coriander, leaves only, plus extra to serve; 4 tbsp Essential Greek Style Natural yogurt; 1 Essential Lime, juice of ½, rest cut into wedges

This protein-rich dish will help to keep hunger at bay and can be enjoyed for brunch, lunch or dinner.

5 out of 5 stars(2) Rate this recipe

Vegetarian

Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 tsp oil or ghee
400g pack The Spice Tailor Spicy Tarka Lentil Daal
120g baby spinach
400g can Essential Chickpeas In Water, drained and rinsed
2 eggs
260g pack 2 tandoori garlic & coriander naans
½ x 25g pack coriander, leaves only, plus extra to serve
4 tbsp Essential Greek Style Natural yogurt
1 Essential Lime, juice of ½, rest cut into wedges

Preheat the oven to 190ºC, gas mark 5. Heat the oil or ghee in a small ovenproof frying pan until hot. Add the spices from the smallest pouch in the spice kit, then remove from the heat for 15 seconds. Return the pan to the heat and stir in the lentils from the large pouch.
Add the tarka from the medium pouch, 2 tbsp water and the spinach. Cover with a lid (or use a baking sheet) for a couple of minutes to allow the spinach to wilt. Stir in the chickpeas and bring to a simmer.
Make 2 wells in the dal, then break an egg into each. Bake in the oven for 10-12 minutes, or until the whites are set and the yolks are done to your liking. Set the naans on a baking tray, sprinkle with a little water and bake for the final 2-3 minutes of cooking time.
While the eggs cook, roughly chop the coriander and stir into the yogurt with the lime juice, then season. Serve the baked eggs and dal topped with dollops of yogurt, the naan, some extra coriander and lime wedges for squeezing over.

Cook’s tip

If you don’t want to turn the oven on, cover the pan of eggs with a lid and cook over a low heat for 6-8 minutes. Heat the whole or halved naan in the toaster, but don’t splash with water before cooking.

Typical values per serving when made using specific products in recipe