In The Kitchen With: our Executive Editor Joanna who’s taking charge of our f52community theme of the week “what you’re cooking right now” with a Curried Coconut Lentil Shakshuka. Watch the full video on our IGTV and get the recipe here:
In a 10 to 12-inch skillet over medium heat, warm the olive oil. Add the onions, carrots, and 1/2 teaspoon kosher salt, and sauté until tender, about 8 minutes, stirring occasionally. Add the garlic and sauté for another minute, then the curry powder. Cook for 30 seconds, stirring constantly, or until the curry is fragrant.
Add the tomatoes with their juice , lentils, coconut milk, water, and 3/4 teaspoon of salt. Bring to a boil, then lower heat to maintain a simmer. Cook for about 20 minutes, or until the lentils are tender, stirring frequently and scraping the bottom the pan so the sauce doesn’t stick; add a little extra water if needed. The finished sauce should be thick like a marinara sauce, with only a tablespoon or two of liquid left. Add red wine vinegar, salt, and pepper, to taste.
With the back of a spoon, make six small indentations in the sauce and crack the eggs into each one. Season the eggs with salt and pepper. Transfer pan to oven. Cook for about 7 to 10 minutes, until the egg whites are fully cooked and the yolks are still runny or more set, depending on preference.
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