Name: Spinach, coconut & turmeric baked eggs with paratha
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: 1 tbsp oil -; 1 large onion, finely sliced -; thumb-sized piece of ginger, finely grated -; 1 large garlic clove, finely grated -; 2 red chillies, deseeded and finely sliced -; 1 tsp turmeric -; ½ tsp ground coriander -; ½ tsp ground cumin -; ½ tsp ground black mustard seeds -; pinch of chilli powder -; 2 large tomatoes, chopped -; 400g can full-fat coconut milk -; 350g spinach -; 8 medium eggs -; ½ small bunch of coriander, shredded -; 175g chapati flour -; 2 tbsp ghee, melted, plus extra for frying -; oil , for proving -

Spinach, coconut & turmeric baked eggs with paratha

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Spinach, coconut & turmeric baked eggs with paratha

1. 1 tbsp oil -

2. 1 large onion, finely sliced -

3. thumb-sized piece of ginger, finely grated -

4. 1 large garlic clove, finely grated -

5. 2 red chillies, deseeded and finely sliced -

6. 1 tsp turmeric -

7. ½ tsp ground coriander -

8. ½ tsp ground cumin -

9. ½ tsp ground black mustard seeds -

10. pinch of chilli powder -

11. 2 large tomatoes, chopped -

12. 400g can full-fat coconut milk -

13. 350g spinach -

14. 8 medium eggs -

15. ½ small bunch of coriander, shredded -

16. 175g chapati flour -

17. 2 tbsp ghee, melted, plus extra for frying -

18. oil , for proving -

How to cook deliciously - Spinach, coconut & turmeric baked eggs with paratha

1. Stage

For the paratha, combine the flour and 3/4 tsp salt in a large bowl. Make a well in the centre and pour in the ghee and 100ml lukewarm water. Combine, then add up to 50ml more lukewarm water to bring the mix together as a dough. Knead for 5 mins, then put in a lightly oiled bowl, cover and leave for 1 hr.

2. Stage

For the baked eggs, heat the oil in a large frying pan or heatproof shallow casserole dish. Fry the onion with a pinch of salt over a medium heat for 15 mins or until golden. Lower the heat, add the ginger, garlic, most of the chillies and all the dried spices, and cook for 2 mins. Stir in the tomatoes and cook for a further 2 mins.

3. Stage

Pour in the coconut milk and bring to a simmer, season to taste, then stir through the spinach. Once wilted, simmer, uncovered, for 5 mins. Remove from the heat.

4. Stage

Divide the dough into four balls, and roll out into 18cm discs about 3mm thick, covering them with a damp tea towel as you work. Heat a pan over a medium heat. Melt a little ghee in the pan and cook the parathas one at a time for 1-2 mins on each side. Keep them warm in a low oven as you work.

5. Stage

Heat the grill to medium. Make eight dips in the spinach mixture and crack an egg into each. Cover with a lid or tightly with foil, cook over a medium-low heat for 5 mins, then grill for a further 3-5 mins or until the white is set but the yolks runny. Finish with the reserved red chillies and coriander. Serve with the paratha on the side.