Indian Spiced Egg and Spinach Breakfast Skillet

Indian · 25 min · vegetarian, gluten-free, dairy-free, keto, low-carb

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Ingredients

• 8 large Eggs
• 4 cups Fresh spinach
• 1 medium Onion
• 2 medium Tomatoes
• 3 Garlic cloves
• 1-inch piece Ginger
• 1 teaspoon Garam masala
• 1/2 teaspoon Turmeric powder
• 1/2 teaspoon Cumin seeds
• to taste Salt
• to taste Black pepper
• 2 tablespoons Cooking oil (e.g., coconut or avocado oil)

Method

1. Heat oil in a large skillet over medium heat. Add cumin seeds and toast for 30 seconds.
2. Finely chop onion, garlic, and ginger. Add onion to the skillet and sauté until translucent, about 3 minutes.
3. Add garlic and ginger, cook for another minute until fragrant.
4. Stir in chopped tomatoes, garam masala, turmeric, salt, and pepper. Cook until tomatoes soften, about 3-4 minutes.
5. Add spinach to the skillet and cook until wilted, about 2 minutes.
6. Make 4 small wells in the spinach mixture and crack 2 eggs into each well.
7. Cover the skillet and cook until eggs are set to your preferred doneness, about 5-8 minutes.
8. Serve hot, garnished with additional spices if desired.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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