Spinach, coconut & turmeric baked eggs with paratha

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

  • Prep:30 mins
    Cook:25 mins
    plus 1 hr proving
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 634
  • fat 40g
  • saturates 23g
  • carbs 43g
  • sugars 0g
  • fibre 5g
  • protein 23g
  • salt 0.8g


  • 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


  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.

  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.

  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.

  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.

  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.

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