Trim, peel and dice <quantity>2</quantity> onions

Trim, deseed and dice <quantity>2</quantity> red bell peppers

Dice <quantity>3</quantity> small tomatoes

Peel and chop <quantity>4</quantity> garlic cloves

Juice <quantity>1</quantity> lime

Toast <quantity>1<unit>tsp</unit></quantity> of coriander seeds

Grind toasted coriander seeds in a mortar and pestle

Add <quantity>2<unit>tbsp</unit></quantity> of vegetable oil to a casserole on medium heat

Sweat diced onion until light golden

Add diced red bell pepper and cook until soft

Add chopped garlic and stir to combine

Add <quantity>1<unit>tsp</unit></quantity> of cumin powder

Add ground coriander seeds

Sauté 5m to release flavors

Add <quantity>1½<unit>cups</unit></quantity> of black lentils

Add <quantity>2½<unit>cups</unit></quantity> of water

Add chopped tomatoes

Add <quantity>2<unit>tbsp</unit></quantity> of tamarind paste

Add <quantity>1½<unit>tbsp</unit></quantity> of brown sugar

Stir to combine. Cook on low heat for 40m until lentils are tender

Preheat oven to <temperature>180<unit>ºC</unit></temperature>

Add <quantity>¾<unit>cup</unit></quantity> of yogurt

Add the lime juice

Add <quantity>1<unit>tsp</unit></quantity> of madras curry powder. Turn the heat off

Make holes in the lentils and crack <quantity>4</quantity> eggs into them

Top with slices of <quantity>1</quantity> red onion

Add <quantity>8</quantity> large cherry tomatoes cut in half

Season with flaky salt to taste

Transfer casserole to oven. Bake 10m until eggs are cooked

Garnish with leaves from <quantity>4<unit>sprigs</unit></quantity> of coriander

Finish with <quantity>½<unit>cup</unit></quantity> of yogurt to garnish. The creamy black lentils and eggs is ready

Enjoy!