This curried coconut lentil shakshuka has become one of my new go-to's for nights when my fridge is devoid of any produce or leftovers and even a good fridge dive won’t result in anything I want to call dinner. Red lentils and coconut milk make this shakshuka more filling than most versions, and the curry powder lends warmth and complexity. <br /> <br />A few notes: when making this (or any shakshuka), use room temperature eggs for best results. (Cold eggs lower the temperature of the sauce and cook unevenly.) If you forget to set the eggs out on the counter, submerge them in warm water for a few minutes to take off the chill. Also, use your oven versus a covered pan on the stovetop for poaching: the even heat of the oven is the easiest way I’ve found to get evenly cooked eggs. While you’re poaching the eggs in the oven, warm naan, pita, or flatbread and serve it with the shakshuka. <br /> <br />Featured In: <a href="https://food52.com/blog/21365-crack-eggs-on-curried-stewy-lentils-why-not">Crack Eggs on Curried, Stewy...Lentils? Why Not!</a>

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