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Wood Fired Tarka Dhal Shakshuka

This hybrid of Moroccan and Indian food makes a great breakfast or brunch dish- particularly if you’ve got some heat left in the oven from a pizza party the night before! Dhal is often eaten before sunrise during Ramadan as it is incredibly filling- the addition of the eggs makes it super comforting and delicious ……


1 Red Onion, diced,

2 Garlic Cloves, crushed,

1 -2 Red Chillies, chopped,

1 Tbsp Chopped Ginger,

3 Tbsp Butter,

1 Tbsp Ground Cumin,

1 Tbsp Ground Corriander,

1 Tbsp Garam Masala,

250g Split Red Lentils,

1 Tbsp Tomato Puree,

1 Litre Chicken or Vegetable Stock,

6 Eggs,

Picked Coriander to serve



  • Oven at around 220°C
  • Melt the butter in a casserole or cast iron pan, season, and cook the red onion for a couple of minutes until beginning to soften.
  • Add the garlic, chilli and ginger and cook for a few minutes more before adding all the spices and cooking for another minute until fragrant.
  • Add the tomato puree and cook out for a minute before adding the lentils and stirring well to ensure everything is evenly coated. Cover with the stock, bring to the boil, give it a final stir before covering with a lid and putting in the oven for 35-40 minutes.
  • When the time is up, carefully remove the lid and crack in 6 eggs, season, and pop the lid back on before returning to the oven for 6-8 minutes.
  • Leave to rest in the casserole with the lid on for 1-2 minutes before dishing up and adding a few coriander leaves to each portion.

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