[https://food52.com/recipes/74924-curried-coconut-lentil-shakshuka](https://food52.com/recipes/74924-curried-coconut-lentil-shakshuka)

- 3 tablespoons olive oil

- 1 small onion, finely chopped

- 1 small carrot, finely chopped

- Salt and ground black pepper, to taste

- 2 small garlic cloves, minced

- 1 tablespoon curry powder, or to taste (a salt-free mild or maharajah-style curry recommended)

- 1 (28-ounce) can whole tomatoes

- 3/4 cup dried red lentils

- 1/2 cup full-fat coconut milk, well-stirred

- 1/3 cup water, plus more as needed

- Pinch or two of red chile flakes, optional

- 1 teaspoon red wine vinegar, or to taste

- 6 eggs at room temperature

- For serving: chopped cilantro; warm naan (or flatbread or pita)

- Heat oven to 375° F.

- 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 (tip: If using whole tomatoes, use kitchen shears to cut the tomatoes into small pieces once they’re in the skillet), 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. Add chile flakes if you’d like more heat.

- 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.

- Remove from oven. Sprinkle with cilantro, and serve with warm naan.