Spiced Spinach with Eggs and Fresh Ginger

Name: Spiced Spinach with Eggs and Fresh Ginger
Ingredients: 1¾-2 lb (750-900 g) fresh or frozen spinach; 1¾-2 lb (750-900 g) fresh or frozen spinach; 2 heaped teaspoons (4 X 5 ml spoon) ground coriander; 2 oz (50 g) butter or margarine; 2 oz (50 g) butter or margarine; 2 tablespoons (2 X 15 ml spoon) sunflower oil; 3 large cloves garlic, peeled; 1 small green chilli, cut open and seeded or ¼-½ teaspoon (1.25-2.5 ml spoon) chilli powder; 1 small green chilli, cut open and seeded or ¼-½ teaspoon (1.25-2.5 ml spoon) chilli powder; 1-inch (2.5 cm) piece fresh ginger, peeled; 1 teaspoon (5 ml spoon) paprika; 4 large eggs; salt; 3 tablespoons (3 X 15 ml spoon) lemon juice; ½ teaspoon (2.5 ml spoon) ground cloves; 1 heaped teaspoon (2 X 5 ml spoon) ground cumin

Preparation info

Serves
4

Difficulty
Easy

Appears in

Curries and Oriental Cookery

By Josceline Dimbleby

Published 1980

About

This is a most delicious dish, which you can rustle up for a more exciting lunch or supper. We have it with warm Indian bread or the flat pitta breads which are widely available nowadays.

Ingredients

1¾-2 lb (750-900 g) fresh or frozen spinach
1-inch (<

Lunch
Supper
Gluten-free
Vegetarian

Method

Wash the spinach and remove the stems. Chop the ginger, the seeded chilli and the garlic together finely. Cook the spinach in a little salted water for just a minute or two until limp (if using frozen spinach, simply thaw). Drain the spinach well, pressing out excess water, and cut up finely.

Put a fairly large, shallow serving dish in the oven to get warm. Heat