Eggs 4.6

Eggs Poached in Butternut Squash Daal

Shakshuka goes to India by way of the UK for this one-pan dinner. (But we think it would also make a great breakfast, brunch, or lunch). Serve it with...Shakshuka goes to India by way of the UK for this one-pan dinner. (But we think it would also make a great breakfast, brunch, or lunch). Serve it with seeded toast or naan breads for dipping. Read more Shakshuka goes to India by way of the UK for this one-pan dinner. (But we think it would also make a great breakfast, brunch, or lunch). Serve it with seeded toast or naan breads for dipping. Shakshuka goes to India by way of the UK for this one-pan dinner. (But we think it would also make a great breakfast, brunch, or lunch). Serve it with seeded toast or naan breads for dipping.

Overview Ingredients Method

Prep time

15 mins

Cook time

45 mins

FREEZER FRIENDLY

SHELF LIFE

3 days

Why is this healthy?

Diet

Pescatarian Vegetarian

Contains

Eggs View all Squash, Chilli, Cumin, Coconut, Beans, Olive oil, Tomato, Spinach, Legumes, Cinnamon, Eggs, Red lentils, Lentils, Onion, Ginger, Lime, Coriander, Turmeric, Garlic

Why is this healthy?

TRY MORE RECIPES for healthy shakshukas

NUTRITION PER SERVING (Read more)

22g

Protein

515kcal

Calories

32g

Total Fat

43g

Carbs

10g

Sugars

13g

Fibre

Protein: 22g; Calories: 515kcal; Total Fat: 32g; Carbs: 43g; Sugars: 10g; Fibre: 13g; Calcium: 187mg (14%); Iron: 11mg (61%); Magnesium: 178mg (42%); Potassium: 1411mg (30%); Sodium: 157mg (7%); Vitamin B1: 0mg (0%); Vitamin B12: 0.5mcg (21%); Vitamin D: 1.2mcg (6%); Vitamin E: 4.3mg (29%); Vitamin B9: 210mcg (53%); Vitamin A: 664mcg (74%); Vitamin C: 51mg (57%); Zinc: 3.3mg (30%); Vitamin K: 31mcg (26%); Copper: 0.8mg (89%); Vitamin B2: 0.4mg (31%); Vitamin B3: 3.5mg (22%); Vitamin B6: 0.5mg (29%); Phosphorus: 417mg (33%)

Why is this healthy?

Diet

Pescatarian Vegetarian

Contains

Eggs View all Squash, Chilli, Cumin, Coconut, Beans, Olive oil, Tomato, Spinach, Legumes, Cinnamon, Eggs, Red lentils, Lentils, Onion, Ginger, Lime, Coriander, Turmeric, Garlic

Ingredients

Serves 4

olive oil

white onion

Swaps: shallot, red onion

finely diced or pulsed in a food processor

ginger

peeled and minced

green chilli

peeled and minced

garlic cloves

peeled and minced

butternut squash

Swaps: sweet potatoes

peeled and and finely diced or pulsed in a food processor

tomato puree

Swaps: sundried tomato paste

coconut milk (can)

water

red lentils (dried)

if you can, soak them first - see note

curry powder

turmeric powder

cumin (ground)

baby spinach

Swaps: swiss chard, kale

eggs

room temperature

To serve, optional

coriander

Swaps: mint, basil

lime

Swaps: lemon

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Method

Gather and prepare your ingredients.

Heat the oil in a large heavy-bottomed pan over medium-high heat. Add the onions with a sprinkle of salt and cook, stirring often, for 7-8 minutes, until softened and reduced. Add the ginger, garlic, and chilli and cook for 2-3 minutes, until softened.

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Eggs Poached in Butternut Squash Daal

Ingredients

Method

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