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
Provided by Esther Clark
Categories Brunch, Lunch, Supper
Time 55m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 634 calories, Fat 40 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 0.8 milligram of sodium
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