Spinach Coconut Turmeric Baked Eggs With Paratha Recipes

Steps:

• Prepare the dough: In a medium bowl, combine the flour, salt and baking powder with 2 teaspoons olive oil. Whisk to combine. Form a well in the center of the flour mixture and add the water. Using a wooden spoon or rubber spatula, stir gently until the dough comes together. Transfer the dough to a lightly floured surface and knead for a few minutes until it forms a smooth ball. Rub the ball of dough in 1 to 2 teaspoons olive oil. Cover the dough loosely in plastic wrap or a damp kitchen towel and let rest at room temperature for 20 minutes.
• While the dough rests, prepare the filling: In a medium bowl, combine the egg and egg yolk, onion, cilantro, chile, turmeric, salt and pepper.
• Roll out dough on a lightly floured surface into a rough 12-by-12-inch square.
• Place the filling in the center and spread in an even layer, leaving a 2-inch border on each side.
• Gently lift the left side of the dough toward the middle and fold it, bringing the left edge slightly to the right of the middle of the filling. Repeat on the right side, folding the right edge of the dough toward the middle of the filling, so both sides slightly overlap at the center. Reinforce the seams by gently pinching them.
• Finish sealing in the filling: Fold the top edge of the dough down toward the middle, just far enough to safely seal in the filling, about 2 inches down, then fold the bottom edge up to seal in the filling, about 2 inches up, gently pressing to seal. Your end result should look like a rectangle.
• Fry the paratha: In a large skillet, heat the neutral oil over medium-high. Place paratha in the skillet, seam-side up, carefully spooning the hot oil on top of the paratha to baste it, tilting the pan if need be. Fry until golden brown, about 5 minutes, then carefully flip the paratha over and baste and cook until golden, another 5 minutes.
• Serve hot, ideally, or at room temperature, cut in half into two rectangular pieces.

Steps:

• 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.

Steps:

• Heat the oven to 350 degrees. Mix the yogurt and turmeric in a small bowl, season with salt and set aside. Toast the pitas on a sheet pan in the oven until they're warmed through and beginning to crisp, about 10 to 12 minutes.
• Meanwhile, heat 1 tablespoon of olive oil in a 12-inch skillet over medium heat. Add the ginger, garlic and chile and cook until softened, about 1 to 2 minutes. Stir in the garam masala and cook until fragrant, about 30 seconds more. Begin adding in the spinach by the handful, tossing it frequently to encourage wilting. Gradually add more as it cooks down, about 6 to 8 minutes total. Season with salt.
• While the spinach cooks, heat the remaining 2 tablespoons oil in a nonstick skillet over medium heat. Crack the eggs into the skillet and season with salt and pepper. Cook until the undersides are crispy and the yolk is still runny, about 3 to 4 minutes.
• Spread the turmeric yogurt on the toasted pitas and top each with spinach and then a fried egg. Scatter cilantro over the top, if using, and serve.

Steps:

• Preheat oven to 400°F.
• Cook onion in butter in a 10-inch heavy skillet over moderate heat, stirring, until softened, about 5 minutes. Add spinach and cook, covered, stirring 2 or 3 times, until wilted, 2 to 3 minutes. Remove lid and cook, stirring, until excess liquid is evaporated, 2 to 4 minutes. Add cream, salt, and pepper and simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes.
• Arrange buttered ramekins in a shallow baking pan and divide spinach among them. Make an indentation in center of each and carefully crack an egg into each indentation. Bake in middle of oven until whites are just set, about 15 minutes.
• Serve eggs in ramekins with bacon and toast.