Time: 35 min.
Complexity: easily
Servings: 4

Baked eggs with spinach and curry - a detailed recipe.

Ingredients:

• 4 large eggs
• 1 tbsp (15 g) butter
• 2 large tomatoes (about 450 g), chopped
• 1/2 cup red lentils (pre-rinsed)
• 450 g tikka masala sauce (see ready-made curry sauce)
• 300 g of young spinach
• 1/4 cup heavy cream
• 2 naan breads

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, lentils, spinach, tomatoes, curry, naan bread, cream

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Preparation:

Step 1
• Preheat the oven to 180°C (350°F). Melt the butter in a large oven-safe skillet over medium heat. Add the tomatoes and cook until softened, 2 to 3 minutes.
  
  Add the lentils, sauce, 1/2 cup water, and 1/4 teaspoon salt; stir well. Bring to a boil and simmer, stirring occasionally, until the lentils are tender, about 8 minutes. Gradually add the spinach, stirring.
Step 2
• Reduce heat to medium. Make 4 wells in the lentil mixture and crack an egg into each; top each with a spoonful of heavy cream. Continue cooking until the whites begin to set, 3 to 4 minutes.
Step 3
• Place the pan in the oven and bake for about 10 minutes, until the egg whites are completely set but the yolks are still runny. The eggs will continue to cook after you remove the pan from the oven. Let them sit for 5 minutes.
  
  Wrap the flatbreads in foil and warm in the oven for about 5 minutes. Cut into portions and serve with eggs.

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