Spinach, coconut & turmeric baked eggs with paratha
- Preparation and cooking time
- plus 1 hr proving
- Serves 4
- 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
For the paratha
- 175g chapati flour
- 2 tbsp ghee, melted, plus extra for frying
- oil , for proving
- STEP 1
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.
- STEP 2
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.
- STEP 3
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.
- STEP 4
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.
- STEP 5
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.