Shakshuka with Naan

Ingredients

• 2 packs Mission Garlic Naan

• 3 tbsp olive oil

• 1 onion, finely chopped

• 1 carrot, finely chopped

• Salt and pepper, to taste

• 2 garlic cloves, minced

• 1 tbsp curry powder

• 1 can tomatoes

• ¾ cup dried red lentils

• ½ cup full-fat coconut milk, well-stirred

• ½ cup water

• ¼ tsp red chilli flakes, optional

• 6 eggs

• ¼ cup coriander leaves

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Instructions

• Step 1

  Preheat oven to 190℃.

• Step 2

  In a 12-inch skillet over medium heat, warm the olive oil. Add onions, carrots and sauté for about 8 minutes or until tender, stirring occasionally. Add garlic and curry powder, then sauté for another minute.

• Step 3

  Add tomatoes, lentils, coconut milk and water. Season with salt and pepper. Bring to a boil, then lower heat to maintain a simmer. Cook for 20 minutes, or until the lentils are tender, stirring frequently. Add a little extra water if needed. Add chilli flakes for more heat.

• Step 4

  Make six small crates in the sauce and crack the eggs into each one. Season with salt and pepper. Transfer pan to oven. Cook for 10 minutes, or until the egg whites are fully cooked while the yolks are still runny or set, depending on preference.

• Step 5

  Remove from oven. Sprinkle with coriander and serve with warm Mission Garlic Naan.