Dal baked eggs with herby yogurt & naan

Name: Dal baked eggs with herby yogurt & naan
Prep time: 20 min
Cook time: 15 min
Total time: 35 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 Duchy Organic Large Free Range Eggs; 260 g pack 2 tandoori garlic & coriander naans; 25 g pack coriander, leaves only, plus extra to serve; 4 tbsp natural yogurt; ½ lime, juice

Bruch, lunch or dinner? This protein-packed dish does it all. The spiced dal is topped with golden-yolked eggs and a cooling herby yogurt, while warm naan is perfect for scooping up every last bite. Dip into more brunch or egg recipes.

5 out of 5 stars(3) Rate this recipe

VegetarianLow in saturated fatSource of fibreSource of protein

Serves2
CourseMain meal
Prepare20 mins
Cook15 mins
Total time35 mins

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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 Duchy Organic Large Free Range Eggs
260g pack 2 tandoori garlic & coriander naans
½ x 25g pack coriander, leaves only, plus extra to serve
4 tbsp natural yogurt
½ lime, juice

Preheat the oven to 190ºC/170ºC fan/gas 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 take off the heat for 15 seconds so the spices don’t burn. 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 for 10-12 minutes, or until the whites are set and the yolks are done to your liking. Put 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 leaves and stir into the yogurt with the lime juice, then season. Serve the baked eggs and dal topped with dollops of lime and coriander yogurt, the naan and some extra coriander.

Cook’s tip

Simple swap
To avoid using the oven, cover the pan of eggs with a lid and cook over a low heat for 6-8 minutes. Heat the naan in the toaster (without the water).

And to drink...

Equinox Organic Ginger Kombucha
The gentle ginger notes from this organic kombucha complement the warming spices in the dal, while the lively acidity cuts through the richness of the herby yogurt.

Typical values per serving when made using specific products in recipe