Eggs With Spicy Dhal Sauce

265 Calories per serving

Serves 2 1 teaspoon olive oil or Frylight 1 clove garlic, finely chopped 1 onion, chopped 1/2 green chilli, seeded and chopped 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon turmeric 1 1/2 teaspoons tomato puree 3 oz (90 g) split red lentils 8 fl oz (240 ml) vegetable stock salt and pepper 2 eggs few sprigs of fresh coriander To prepare the spicy dhal sauce, heat the oil in a small saucepan, add the garlic, onion and chilli and stir-fry for 2 - 3 minutes. Stir the spices, tomato puree, lentils and stock into the saucepan and bring to the boil, stirring occasionally. Reduce the heat, cover and simmer for 15 - 20 minutes. When the sauce has been cooking for 10 minutes, plunge the eggs into a saucepan of simmering water and simmer for 10 minutes. Remove the eggs from the hot water and plunge into cold water until they are cool enough to handle. Remove the shells and cut the eggs in half lengthways. Place flat side down on a warm serving plate. Transfer the sauce to a blender or food processor and blend until smooth. Return the sauce to a clean saucepan, reheat and adjust the seasoning to taste. Pour the hot sauce over the eggs, garnish with the sprigs of fresh coriander and serve immediately.