By Julie Kleeman and Yeshi Jampa
We enjoy this as a light, refreshing lunch, with some Balep (Tibetan flatbread) or toast. In Tibet it’s usually eaten with Tsampa (roasted barley flour), and it also makes a nice accompaniment to drier meat dishes. Use the best free-range eggs you can find, and the ripest tomatoes. The spinach is optional, but it adds more texture and colour to the dish.