Indian Eggs with Naan Soldiers, Bombay Potatoes and Saag

Ingredients

• 4 Mission Garlic & Coriander Mini Naans

• 4 large eggs

• 2 tbsp oil

• 700g potatoes, diced

• 1 onion, sliced

• 1 tbsp medium curry powder

• 400g can chopped tomatoes

• 1 tbsp mango chutney

• 450g spinach

• 50g butter or ghee

• Saag spices: 1 tsp tumeric, 1 tsp ground cumin, 1 tsp ground coriander

• 1 red chilli, deseeded and finely chopped

• 1 clove garlic, crushed

• Coriander leaf & Nigella seeds to garnish

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Mission Garlic & Coriander Mini Naans

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Instructions

• Step 1

  Preheat the oven to 200^oC, gas mark 6.

• Step 2

  To make the Bombay potatoes, cook the potatoes in boiling water for 5 minutes, and then drain.

• Step 3

  Heat 1 tbsp oil on a medium heat, in a large frying pan and fry the onion for 4-5 minutes until golden, add the curry powder and cook for 30 seconds to infuse then stir in the chopped tomatoes and drained potatoes cooking for another 10 minutes stirring occasionally, season to taste.

• Step 4

  Meanwhile, to make the Saag, place the spinach in a large heatproof bowl, cover with a microwaveable plate and microwave on high for 3-4 minutes until just wilted. Melt the butter in another large frying pan and fry the spices, chilli and garlic for 1 minute. Stir in the wilted spinach and toss to coat, season to taste.

• Step 5

  To fry the eggs, heat the oil over a medium heat in a large frying pan, crack in the eggs and cook according to taste. 

• Step 6

  Heat the Naans according to the pack instructions and cut into thick.

• Step 7

  Serve the fried eggs with Bombay potatoes, Saag and Naan soliders.