Turmeric Coconut Baked Eggs with Spinach and Paratha

Name: Turmeric Coconut Baked Eggs with Spinach and Paratha
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: 8 medium eggs; 350 g spinach; 400 g full-fat coconut milk; 2 large tomatoes, chopped; 1 large onion, finely sliced; 1 thumb-sized piece fresh ginger, finely grated; 1 large garlic clove, finely grated; 2 red chillies, deseeded and finely sliced; 1 1/2 tbsp neutral oil; 1 tsp turmeric; 1/2 tsp ground coriander; 1/2 tsp ground cumin; 1/2 tsp ground black mustard seeds; 1 pinch chilli powder; 1 1/4 tsp salt; 1/2 bunch coriander, shredded; 175 g chapati flour; 2 tbsp ghee, melted, plus extra for frying; 150 ml lukewarm water

These turmeric coconut baked eggs are rich, fragrant, and packed with tender spinach in a lightly spiced tomato-coconut sauce. Serve them with warm homemade paratha for a satisfying brunch, lunch, or easy vegetarian dinner.

Servings4 Portions

Prep Time30 Mins

Cook Time25 Mins

Difficulty

Intermediate

Ingredients

medium eggs
8
spinach
350 g
full-fat coconut milk
400 g
large tomatoes, chopped
2
large onion, finely sliced
1
fresh ginger, finely grated
1 thumb-sized piece
large garlic clove, finely grated
1
red chillies, deseeded and finely sliced
2
neutral oil
0.5 tbsp
turmeric
1 tsp
ground coriander
0.5 tsp
ground cumin
0.5 tsp
ground black mustard seeds
0.5 tsp
chilli powder
1 pinch
salt
0.3 tsp
coriander, shredded
0.5 bunch
chapati flour
175 g
ghee, melted, plus extra for frying
2 tbsp
lukewarm water
150 ml

Step-by-Step Instructions

Make the paratha dough first. In a large bowl, mix the chapati flour with 3/4 tsp salt. Add the melted ghee and 100 ml lukewarm water, then mix until a rough dough forms, adding up to 50 ml more water as needed. Knead for about 5 minutes until smooth, place in a lightly oiled bowl, cover, and rest for 1 hour.

Start the spinach base while the dough rests. Heat the oil in a large ovenproof frying pan or shallow casserole over medium heat. Add the onion with a pinch of salt and cook for about 15 minutes, stirring often, until soft and golden.

Reduce the heat to low. Stir in the ginger, garlic, most of the sliced chillies, turmeric, ground coriander, cumin, mustard seeds, and chilli powder. Cook for 2 minutes until fragrant, then add the chopped tomatoes and cook for another 2 minutes.

Pour in the coconut milk and bring the sauce to a gentle simmer. Season to taste, then add the spinach in handfuls, stirring until wilted. Simmer uncovered for 5 minutes so the sauce thickens slightly, then remove from the heat.