- For the dhal:
- 1 t turmeric
- 1 t mustard seeds
- 2 t garam masala
- 2 T olive oil
- 1 red onion, chopped
- 2 cloves garlic, chopped
- 1 t ginger, grated
- 4 small tomatoes, chopped
- 1 x 400 ml can coconut milk
- 200 g split red lentils
- Sea salt and freshly ground black pepper, to taste
- For the paprika butter:
- 1 t smoked Spanish paprika
- 1 clove garlic, chopped
- 2 red chillies, seeded and chopped
- 170 g butter, softened
- 4 free-range eggs
- 1⁄2 cup double-cream plain yoghurt, for serving
- Sumac, for sprinkling
- Fresh coriander, for serving
- Woolworths rotis, toasted, for serving
- 150 g cherry tomatoes, halved, for serving
To make the dhal, dry fry the spices in a large pan until fragrant. Remove from the pan and set aside.
Heat the olive oil in the same pan and fry the onion, garlic and ginger until translucent. Add the spices and sauté for a further 2 minutes.
Add the tomatoes, coconut milk and lentils and reduce the heat to a simmer. Simmer for 20–30 minutes over a low heat, covered, stirring occasionally. Season to taste.
To make the paprika butter, gently heat the paprika, garlic, chilli and butter in a small pan.
When the dhal is ready, fry the eggs in olive oil until crispy, then remove from the pan.
To serve, place an egg on the dhal, drizzle with the paprika butter, then top with the yoghurt, sumac and coriander. Serve the cherry tomatoes and rotis on the side.
Cook's note: Chilly weather is the perfect time to tuck into these spicy fried eggs. It’s a great low-effort meal to share with friends – just set everything out on the table and let everyone help themselves.