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Lentil, tomato and coconut dhal

With a 6-minute egg and toasted breadcrumbs

The dhal heats up in exactly the same time as the egg takes to cook. It’s like the universe wanted them to be together in the bowl. The silky egg yolk and the creamy dhal are shouting out for some crunchy texture, however, and these toasted breadcrumbs are exactly what you need. I rarely cook with coconut oil but I think it works really well here. The nutty toasted crumbs on top of the egg and dhal is a frugal, simple, delicious and quick supper. Pretty perfect.

Serves 1

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1 free-range egg

1 portion of Lentil, Tomato and Coconut Dhal

1 tsp olive oil or coconut oil

10g fresh breadcrumbs

1 tbsp chopped coriander leaves (optional)

¼ red chilli, finely sliced (optional)

Make sure the egg is at room temperature. Fill a small saucepan with boiling water and bring to a continuous boil over a medium heat – this is for the egg. Stick the dhal in another small saucepan and place over a medium-low heat until piping hot; stir occasionally.

Gently lower the egg into the boiling water and immediately set your timer for 6 minutes. While the egg cooks, heat the oil in a small frying pan, add the breadcrumbs and toast for about 1 minute until golden brown, shaking the pan often. Remove from the heat and keep to one side.

When the timer goes off, remove both pans from the heat. Pour away the hot water, holding your egg back with a spoon. Sit the (now dry) pan in the sink and turn the cold tap on, blasting the egg until totally cold. Roll the egg on the counter, pressing down gently, until the shell cracks all over. Peel very carefully and use a very sharp knife to cut it in half, lengthways.

Put the dhal into a bowl, sit the egg on top and sprinkle over the breadcrumbs, chopped coriander and sliced chilli (if using, which you totally should), then serve.