Description
A flavorful and vibrant dish featuring baked eggs nestled in a rich spinach, coconut, and turmeric sauce, served alongside soft homemade parathas. This recipe combines aromatic spices with creamy coconut milk and fresh greens, making a comforting and wholesome meal perfect for brunch or dinner.
Ingredients
Scale
For the Spinach, Coconut & Turmeric Baked Eggs
- 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 (plus reserved for garnish)
- 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
- 3/4 tsp salt
- 2 tbsp ghee, melted (plus extra for frying)
- 100–150ml lukewarm water
- oil, for proving the dough
Instructions
- Make the paratha dough: In a large bowl, combine the chapati flour and 3/4 teaspoon salt. Make a well in the center and pour in the melted ghee and 100ml lukewarm water. Mix together, adding up to 50ml more lukewarm water as needed to form a soft dough. Knead the dough for 5 minutes until smooth, then transfer it to a lightly oiled bowl. Cover and let it rest for 1 hour to prove.
- Prepare the spice base: Heat 1 tablespoon 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 for 15 minutes until golden and caramelized. Lower the heat and add grated ginger, garlic, most of the sliced chillies (reserve some for garnish), and all the dried spices: turmeric, ground coriander, ground cumin, ground black mustard seeds, and chilli powder. Cook for 2 more minutes to release the spices’ aroma.
- Add tomatoes and coconut milk: Stir in the chopped tomatoes and cook for 2 minutes until softened. Pour in the can of full-fat coconut milk and bring the mixture to a gentle simmer. Season with salt to taste. Add the spinach and stir through until wilted, then simmer uncovered for 5 minutes to let the sauce thicken slightly. Remove from the heat.
- Shape and cook the parathas: Divide the rested dough into four equal balls. Roll each ball out on a floured surface into 18cm discs about 3mm thick. Cover with a damp tea towel while working on others to prevent drying. Heat a pan over medium heat and melt a little ghee. Cook each paratha in the pan for 1 to 2 minutes on each side until golden brown spots appear. Keep the cooked parathas warm in a low oven as you finish the rest.
- Cook the eggs on the spinach mixture: Heat the pan with the spinach and coconut sauce over medium-low heat. Make eight small dips or wells in the sauce and carefully crack one egg into each dip. Cover the pan tightly with a lid or foil and cook for 5 minutes over medium-low heat to set the egg whites while keeping yolks soft. Then transfer the pan to the grill under medium heat and grill for 3 to 5 minutes until the egg whites are fully set but yolks remain runny.
- Finish and serve: Garnish the baked eggs with the reserved red chillies and shredded coriander. Serve immediately alongside the warm parathas for a delicious, comforting meal.
Notes
- The eggs can be cooked to your preferred doneness by adjusting the grilling time.
- You can substitute chapati flour with whole wheat flour for the paratha dough if unavailable.
- Use a heatproof skillet or shallow casserole dish suitable for the stovetop and grilling for the eggs.
- To make the dish milder, reduce the amount of red chilli or omit the chilli powder.
- Leftover parathas can be stored in an airtight container and reheated in a pan or oven.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: Indian
Keywords: baked eggs, spinach, coconut milk, turmeric, paratha, Indian brunch, vegetarian, curry eggs, spicy eggs, homemade paratha
