Spinach, coconut & turmeric baked eggs with paratha

recipe Detail


Make our baked eggs with spinach, coconut and turmeric flavours for a weeknight supper or lazy weekend brunch. It comes with a cheat’s version of a paratha


- 4 paratha (Indian flatbread)

- 1 cup baby spinach

- 1/2 cup shredded coconut

- 4 eggs

- 1 tsp turmeric powder

- 1 tsp olive oil

- Salt and pepper to taste

- Optional: 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp red chili powder for extra flavor



1. Preheat your oven to 375°F (190°C).

2. In a skillet, heat 1 tsp of olive oil over medium heat.

3. Add 1 cup of baby spinach to the skillet and cook until wilted, about 2-3 minutes.

4. Once the spinach is cooked, add 1/2 cup of shredded coconut to the skillet and mix well. Cook for an additional 1-2 minutes.

5. Sprinkle 1 tsp of turmeric powder (and optional spices if desired) over the spinach and coconut mixture. Mix well and let it cook for 1 more minute.

6. In a greased baking dish, place 4 parathas on the bottom, slightly overlapping each other.

7. Spread the spinach and coconut mixture evenly over the parathas.

8. Create 4 small wells in the mixture and crack an egg into each well.

9. Season the eggs with salt and pepper to taste.

10. Bake in the preheated oven for 15-20 minutes, or until the eggs are cooked to your desired level of doneness.

11. While the eggs are baking, warm up the remaining parathas in the oven or on a skillet.

12. Once the eggs are cooked, remove the baking dish from the oven and let it cool for a few minutes.

13. Serve the spinach, coconut, and turmeric baked eggs with the warm parathas on the side.

Enjoy your delicious and nutritious Spinach, Coconut & Turmeric Baked Eggs with Paratha!

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