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 the dough

Instructions

Step 1: Prepare the paratha dough by combining the chapati flour and ¾ tsp salt in a large bowl. Make a well in the centre and pour in the melted ghee and 100ml lukewarm water. Combine to start forming a dough, adding up to 50ml more lukewarm water if needed. Knead for 5 minutes until smooth. Place in a lightly oiled bowl, cover, and let it rest for 1 hour.

Step 2: For the baked eggs, heat the oil in a large frying pan or heatproof shallow casserole dish over medium heat. Add the sliced onion with a pinch of salt and cook gently for about 15 minutes until golden.

Step 3: Reduce the heat, then stir in the grated ginger, garlic, most of the sliced chillies (reserve some for garnish), turmeric, ground coriander, cumin, mustard seeds, and chilli powder. Cook this mixture for 2 minutes.

Step 4: Add the chopped tomatoes and cook for an additional 2 minutes. Pour in the coconut milk, bring to a simmer, and season to taste. Stir in the spinach until wilted, then simmer uncovered for 5 minutes. Remove from heat.

Step 5: Divide the rested dough into four equal balls. Roll each into an 18cm disc about 3mm thick, covering them with a damp tea towel as you work to prevent drying out.

Step 6: Heat a pan over medium heat and melt a little ghee. Cook each paratha for 1-2 minutes per side until golden and cooked through. Keep them warm in a low oven while you finish the dish.

Step 7: Preheat the grill to medium. Using the spinach and coconut mixture, make eight small wells and crack an egg into each. Cover the pan with a lid or tightly with foil and cook over medium-low heat for 5 minutes.

Step 8: Transfer the dish under the grill for 3-5 minutes until the egg whites are set but yolks remain runny. Garnish with the reserved chillies and shredded coriander.

Step 9: Serve the baked eggs hot with the warm paratha on the side.

Tips & Variations

For a spicier kick, leave some of the red chilli seeds in or add extra chilli powder to taste.

If you prefer a firmer yolk, extend the cooking time under the grill by a couple of minutes.

Use baby spinach or a mix of leafy greens for slight variations in texture and flavor.

To save time, prepare the paratha dough the night before and refrigerate it, allowing the flavors to develop.

Substitute chapati flour with whole wheat flour if unavailable.

Storage

Store any leftover baked eggs and spinach mixture in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered pan over low heat to prevent drying out, then add fresh eggs if desired. Parathas are best eaten fresh but can be wrapped in foil and warmed in the oven for 10 minutes or reheated in a pan before serving.

FAQs

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well. Make sure to thaw and drain it thoroughly to remove excess water before adding to the coconut mixture.

Can this dish be made vegan?

To make it vegan, omit the eggs and serve the spiced spinach and coconut mixture with the paratha as a flavorful side. Alternatively, replace eggs with tofu slices or chickpea flour batter for added protein.