Name: Tikka Masala Eggs with Spinach & Garlic Naan
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby spinach; 12 eggs; 3 flatbreads or naan; 6 cloves garlic; 1 ½ cups plain Greek yogurt; 3 red bell peppers; 3 (213 ml) cans tomato sauce; 1 medium yellow onion; chili powder; coriander, ground; cumin, ground; curry powder; extra virgin olive oil; salt

Tikka Masala Eggs with Spinach & Garlic Naan Tikka Masala Eggs with Spinach & Garlic Naan — a 30-minute breakfast recipe with 14 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby spinach

12 eggs

3 flatbreads or naan

6 cloves garlic

1 ½ cups plain Greek yogurt

3 red bell peppers

3 (213 ml) cans tomato sauce

1 medium yellow onion

chili powder

coriander, ground

cumin, ground

curry powder

extra virgin olive oil

salt

Instructions

Place eggs in a large pot, cover with water, and bring to a boil. Reduce heat to a simmer and cook for 4 minutes. Drain hot water and add ice or run under cold water to cool; peel and halve.

Meanwhile, wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Seed and small dice bell peppers; transfer to a medium bowl.

Peel and mince garlic, then set aside ⅓ of the garlic for the naan. Peel and small dice onion. Add to the bowl with the bell pepper.

Heat a large skillet over medium-high heat. Once the skillet is hot, add oil and swirl to coat the bottom.

Add bell pepper, garlic, and onion. Season with spices and cook, stirring frequently, until vegetables have softened, 4-5 minutes.

Add tomato sauce to the skillet and bring to a simmer. Add spinach to the skillet in handfuls, waiting for the spinach to wilt slightly before adding the next handful; simmer 3-4 minutes, stirring frequently. Remove from heat.

Let the skillet sit for 5 minutes, then stir in yogurt.

Meanwhile, quarter and toast the naan. Drizzle with oil and spread with reserved garlic.

To serve, divide masala, eggs, and naan between bowls. Enjoy!

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