Masala Baked Eggs in Dal
Eggs baked in a bubbling pan of spiced dal and tomato. A brunch with a proper curry flavour.
Made with Tarka dal base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 mins
- LevelEasy
- Costabout £0.72 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Heat the oil in an ovenproof frying pan over a medium heat. Fry the cumin, garlic and chilli for 1 minute.
1 min - 2
Add the tomatoes and cook for 5 minutes until thick.
5 min - 3
Stir in your ready made tarka dal base (see the base recipe) and the spinach until the spinach wilts. Warm until bubbling.
- 4
Make 6 hollows in the dal with a spoon and crack an egg into each.
- 5
Bake for 10 to 12 minutes, until the whites are set and the yolks as runny as you like.
11 min - 6
Scatter with coriander and serve with toast or flatbread.
Tips
- Make the hollows deep so the eggs stay in place.
- Cover the pan with foil if the tops of the eggs cook slowly.
- Serve straight from the pan for a lovely brunch.
Storing and freezing
Eat straight away. Leftover dal base keeps for up to 3 days in the fridge, but cook the eggs fresh. Reheat until steaming hot all the way through.
Questions
Can I make it ahead?
Make the dal and tomato base up to 3 days ahead and chill. Reheat in the pan, then add the eggs and bake.
How do I get runny yolks?
Bake for 10 minutes and check. The whites should be set and the yolks wobble.
Is it safe for pregnancy?
In the UK, eggs with the British Lion stamp are considered safe to eat runny in pregnancy. Cook other eggs until firm.
More made with tarka dal base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.