Are you craving some curry in a hurry?! If so, then you’ll have to give my 30 minute Breakfast Curry recipe a go! It’s the breakfast dish that packs a flavourful punch and will keep you craving spoonful after spoonful. So, rise and shine with the best of them and enjoy a bowlful of my vibrant, warming and hearty lentil curry with poached eggs. You won’t be disappointed!
Cooked lentils and fresh spinach are stewed in a bright and rich tomato and coconut sauce. Fragrant aromatics, including curry powder, ginger, garlic and onions, are added to the mix and bring this dish to life, adding the warmth and spiciness one would expect from a curry. Now, for the eggs! The eggs are poached to perfection in this earthy and flavour laden sauce and topped with a sprinkling of fresh cilantro. All the ingredients combine harmoniously to create one of the most craveable and satisfying spoonfuls!
Simplify your morning routine with this one skillet wonder! It couldn’t be easier to make, requires a handful of simple ingredients and is jam packed with big and bold flavours! Enjoy it on its own or serve it alongside some warm naan for a hearty and energizing breakfast. But, wait! This dish doesn’t have to be reserved for breakfast - pair it with basmati rice for a lunch or dinner feast to remember! You really can’t go wrong! So, let me show you how it’s done. Grab a spoon and come and cook with me!
For more fun and exciting breakfast ideas, try my Breakfast Quesadilla, Shakshuka, Crustless Quiche and Dutch Baby recipes!
Prep Time: 3 minutes
Cook Time: 23 - 25 minutes
Total Time: 26 - 28 minutes
Serves: 6
Ingredients:
6 eggs
3 Tbsp avocado oil (See Notes below)
1 large white onion, finely chopped
1/2 tsp kosher salt
1 1/2 Tbsp curry powder
4 garlic cloves, peeled and minced
2 tsp ginger, peeled and minced
1 796 mL (28 fl.oz) can fire roasted crushed tomatoes (See Notes below)
1 540mL (19 fl.oz) can lentils, drained and rinsed
6 cups fresh spinach
1/4 cup coconut milk
1/4 cup fresh cilantro, finely chopped
Additional drizzle of coconut milk, as a garnish
Instructions:
To a large skillet set over medium heat, add the avocado oil, onions and salt. Cook for 8 minutes or until the onions are translucent and have softened. Add the curry powder, garlic and ginger and cook for an additional minute or until fragrant.
Toss in the crushed tomatoes, lentils and spinach. Stir and cook for 8 minutes.
Using the back of a spoon, create 6 wells in the tomato mixture. Crack an egg into each of the wells.
Cover and cook for 6 - 8 minutes, depending on your desired level of doneness. You want to ensure that your egg whites are fully set.
Remove the skillet from the heat and top with fresh cilantro. Drizzle additional coconut milk over top and serve alongside some warm naan. Enjoy!
Notes:
Substituting the Avocado Oil: I love using avocado oil in this recipe given it’s neutral taste. However, if you don’t have avocado oil on hand, you can simply substitute it on a 1:1 basis with another neutral oil, such as vegetable, without compromising the texture or flavour of this dish.
Can’t Find Fire Roasted Tomatoes: I love using fire roasted tomatoes in this recipe. There is something magical about the charring process - it adds a ton of bold flavours and brings out the inherent sweetness of the tomatoes. If you don’t have a can of fire roasted tomatoes handy or can’t find it at your local grocery, simply substitute it with regular crushed tomatoes.
Cooking the Eggs: Simply cook the eggs to your desired level of doneness. A cook time of 6 minutes will yield a runnier and jammier yolk, while 8 minutes will produce a fully cooked yolk.
If You Are Lucky Enough to Have Leftovers: Place a serving of the Breakfast Curry in a microwave safe bowl, cover, and microwave for at least 30 seconds or to your desired temperature. Dig in and enjoy for a second time!
