-
1
Heat oven to 375u00b0 F.
-
2
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 saute until tender, about 8 minutes, stirring occasionally. Add the garlic and saute for another minute, then the curry powder. Cook for 30 seconds, stirring constantly, or until the curry is fragrant.
-
3
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.
-
4
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.
-
5
Remove from oven. Sprinkle with cilantro, and serve with warm naan.
