Saag Baked Eggs with Naan Dippers: A Culinary Journey to India

Saag baked eggs with naan dippers is a delectable dish that tantalizes the taste buds and immerses you in the vibrant flavors of Indian cuisine. This flavorful recipe combines the richness of creamy spinach with the aromatic spices of India, creating a symphony of flavors that will leave you craving more.

Ingredients:

For the Saag:
- 1 pound fresh spinach, washed and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 green chili pepper, seeded and chopped (optional)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- Salt and pepper to taste

For the Baked Eggs:
- 6 large eggs
- 1/2 cup grated cheese (cheddar, mozzarella, or Parmesan)
- Fresh cilantro for garnish

For the Naan Dippers:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup plain yogurt
- 1 tablespoon olive oil
- Additional olive oil for greasing the pan

Instructions:

Saag:
1. Heat a large skillet over medium heat. Add 1 tablespoon of olive oil.
2. Add the onion and cook until softened.
3. Add the garlic, ginger, and green chili (if using) and cook for another minute.
4. Stir in the spices (cumin, coriander, turmeric, garam masala).
5. Add the spinach and cook until wilted, about 5 minutes.
6. Season with salt and pepper to taste.

Baked Eggs:
1. Preheat oven to 375°F (190°C).
2. Grease a baking dish with olive oil.
3. Spread the saag mixture evenly in the baking dish.
4. Create six indentations in the saag and crack an egg into each indentation.
5. Sprinkle with grated cheese and cilantro.
6. Bake for 15-20 minutes, or until the eggs are cooked to your desired doneness.

Naan Dippers:
1. In a large bowl, whisk together the flour, baking powder, and salt.
2. Make a well in the center and pour in the yogurt and olive oil.
3. Mix until a dough forms.
4. Turn the dough out onto a floured surface and knead for 5-7 minutes until smooth and elastic.
5. Divide the dough into 6 equal portions.
6. Roll out each portion into a thin oval shape.
7. Heat a griddle or skillet over medium heat.
8. Brush the naan with olive oil and cook for 1-2 minutes per side, or until lightly browned.

To Serve:
Serve the saag baked eggs hot with warm naan dippers. Enjoy the aromatic flavors of India with every bite!