Spinach, coconut & turmeric baked eggs with paratha

This works well as a weeknight supper or lazy weekend brunch. I’ve created a cheat’s version of a traditional paratha that I learnt when working as a chef in India.

SERVES 4 PREP 30 mins plus 1 hr proving COOK 25 mins EASY V 1 tbsp oil

1 large onion, finely sliced 1 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 each ground coriander, cumin

and 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

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.

GOOD TO KNOW calcium • folate • vit c • iron •

2 of 5-a-day

PER SERVING 634 kcals • fat 40g • saturates 23g •

carbs 43g • sugars 8g • fibre 5g • protein 23g •

salt 0.8g