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

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

Method

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.
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.
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.
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.
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.