Baked Eggs with Potatoes and Spinach

, from Issue #90. April, 2020
Photography by Josh Griggs.
Baked Eggs with Potatoes and Spinach
Baked Eggs with Potatoes and Spinach

The spices in this recipe are subtle and the fresh chilli and mango chutney add a final flourish. 


Serves: 2-3


450 grams agria potatoes, peeled, cut into medium-sized pieces
3 tablespoons olive oil
small knob butter
1 large red onion, thinly sliced 
2 cloves garlic, crushed
1 teaspoon each ground garam masala, yellow mustard seeds and cumin seeds
2 teaspoons sea salt, plus extra to season
2 handfuls baby spinach, roughly chopped
4 eggs
ground pepper
To serve
sliced green chilli, mango chutney



Equipment: Shallow ovenproof baking dish.

Preheat the oven to 180°C fan bake.

Cook the potatoes in a pot of boiling salted water until just tender. Drain well. 

Heat the oil and butter in a large sauté pan with the onion, garlic and the spices. Cover and cook for 10 minutes over a medium heat, stirring often. Add the potatoes and salt and cook for 10 minutes, gently turning in the spice mix. Add the spinach and let it wilt in the heat then fold into the potatoes. 

Tip the contents of the pan into the baking dish. Make 4 shallow indents in the top and crack in the eggs. Season with salt and pepper then bake for about 10 minutes, or until the whites have just set, and the yolks are still soft. Serve hot topped with chilli and dollops of chutney.