Try this easy egg dish with a toasted pita.
What you’ll need
3 tsp coconut, olive or vegetable oil 1 Large onion, finely chopped 2 Cloves garlic, peeled and minced 1 Slice fresh ginger root, minced 1 tbsp curry powder 1 Small jalapeño, minced 8 Large eggs, beaten 2 cups baby spinach, chopped ¹/ 3 cup whole-milk yogurt ½ tsp salt
For the garnish
2 tbsp full cream yoghurt 2 tbsp toasted walnuts, chopped. Or almonds, sliced 2 tbsp unsweetened, shredded coconut (toasted, if desired) 1 Lime or lemon, quartered
1 The night before, place a 22cm skillet over medium-low heat and add 2 tsp oil. Add onion, garlic, ginger, curry powder, ¹/ 3 cup water and jalapeño, and cook, partly covered, stirring occasionally, until onion is slightly caramelised (20-25 minutes). Let cool. Mix eggs, spinach, yoghurt and salt in a bowl (should look very spinachy). Add onion mixture and stir well. Cover and refrigerate overnight. 2 Heat oven to 180°C. Place skillet over medium heat and, when it’s hot, add the remaining 1 tsp oil. Add spinachegg mixture and cook until the edges begin to set (one to two minutes). 3 Transfer the skillet to the oven, cover, and bake until mixture is completely set and no longer jiggly (about 20 minutes). Divide into four servings. Garnish each with a quarter of the yoghurt, nuts, coconut and lime wedges.