Heat your coconut oil in large pot (a dutch oven works great here) over medium – medium high heat
When hot, add your onion and garlic and saute until soft
While that is cooking, combine all your spices into a small bowl
Add your lentils to the onion and garlic + your spice blend. Season liberally with salt and pepper and stir to combine. Let this toast, stirring often, for a few minutes
Add your coconut milk and broth. Bring to a simmer and simmer, partially covered with the lid to your pot, for 25 minutes
Season to taste with salt and pepper
When you’re ready to serve, make your sunny side up eggs. In a large saute pan over medium – medium high heat, add a little butter (I did 1/2 teaspoon per egg). When hot, crack your eggs into the pan, season lightly with salt and pepper, and place the lid on the saute pan so the steam cooks the top of the eggs. When the white is set but the yolk is still runny, you’re done! You’ll need to cook these in batches. I can make three at a time in my pan, but it depends on the size you’re using!
Serve the curry over rice or cauliflower rice, top with a sunny side up egg, and sprinkle on some cilantro!
This recipe is 3 Freestyle SmartPoints per serving! This includes the curry + the fried egg, not the rice (I used cauliflower rice so it was free).