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Spinach, coconut & turmeric baked eggs with paratha

Spinach, coconut & turmeric baked eggs with paratha in a large baking dish

Spinach, coconut & turmeric baked eggs with paratha

Name: Spinach, coconut & turmeric baked eggs with paratha
Prep time: 30 min
Cook time: 25 min
Total time: 55 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

Esther Clark

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Serves 4

Easy

Prep: 30 mins

Cook: 25 mins

plus 1 hr proving

A star rating of 4.9 out of 5.12 ratingsRate

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Make our baked eggs with spinach, coconut and turmeric flavours for a weeknight supper or lazy weekend brunch. It comes with a cheat’s version of a paratha

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal634
fat40g
saturates23g
carbs43g
sugars8g
fibre5g
protein23g
salt0.8g

Method

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.

Recipe from Good Food magazine, March 2021

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A star rating of 4.9 out of 5.12 ratings

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