Daal Shakshuka

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2-3

Ingredients

1 package of Masoor Daal

1 small onion, chopped

1 red bell pepper, chopped

1 28 oz can of whole peeled tomatoes

1 tbsp of olive oil

1.5 cups of water

4 eggs

Cilantro and scallions for garnish

Recipe by Aisha Joshi

Daal Shakshuka

A saucy, savory, and protein packed dish perfect for serving brunch or dinner to a crowd. Serve with naan, pita, or sourdough toast to scoop up runny eggs and lentils in a lush sauce—plus there’s no need to go digging through your spice cabinet. The coriander, turmeric, and curry leaf in your masoor daal bring all the flavor.

20 minutes

2-3

METHOD

1
Preheat oven to 350 degrees. Heat olive oil in an oven safe skillet over medium heat.
2
Sautee onion and bell pepper for 3-5 minutes until tender. Add Masoor Daal packet and stir with bell peppers and onions to lightly toast lentils and spices.
3
Add can of tomatoes and use a wooden spoon to break up tomatoes. Add half a cup of water and stir. Reduce heat and simmer for 25-30 minutes until lentils are soft. Add water half a cup at a time as shakshuka is thickening.
4
Crack four eggs into shakshuka sauce. Transfer pan to oven for 8 minutes. Garnish with chopped cilantro and scallions.

METHOD

1
Preheat oven to 350 degrees. Heat olive oil in an oven safe skillet over medium heat.
2
Sautee onion and bell pepper for 3-5 minutes until tender. Add Masoor Daal packet and stir with bell peppers and onions to lightly toast lentils and spices.
3
Add can of tomatoes and use a wooden spoon to break up tomatoes. Add half a cup of water and stir. Reduce heat and simmer for 25-30 minutes until lentils are soft. Add water half a cup at a time as shakshuka is thickening.
4
Crack four eggs into shakshuka sauce. Transfer pan to oven for 8 minutes. Garnish with chopped cilantro and scallions.