Spinach, coconut & turmeric baked eggs with paratha

• oil1 tbsp tbsp
• onion↗1 large

  finely sliced

• ginger↗thumb-sized piece of

  finely grated

• garlic clove↗1 large

  finely grated

• red chillies↗2

  deseeded and finely sliced

• turmeric↗1 tsp tsp
• coriander½ tsp ground tsp
• cumin↗½ tsp ground tsp
• black mustard seeds½ tsp ground tsp
• chilli powder↗pinch of
• tomatoes↗2 large

  chopped

• coconut milk↗400g can full-fat g
• spinach↗350g g
• eggs↗8 medium
• coriander½ small bunch of

  shredded

• chapati flour↗175g
• ghee↗2 tbsp

  melted, plus extra for frying

• oil

  for proving

Step-by-step instructions

1. 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. 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. 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. 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. 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.