Spice up a weekend brunch with Chickpea Spinach Curry with Fried Eggs
(Indian curry also known as Chana Saag)
The inspiration for this Chickpea Spinach Curry with Fried Eggs dish comes from Chana Saag, a classic vegetarian Indian curry made with chickpeas, spinach, onion, tomato, ginger, garlic, and warm spices. Here the added element of red split lentils produces a flavorsome and hearty side to crispy fried eggs and cooling coriander yoghurt.
Chickpeas and Eggs
A great pairing for vegetarian meals
A great pairing, chickpeas can be a replacement for classic beans served alongside eggs that are fried, poached or scrambled. The advantage is the ability chickpeas have to soak up spices and hot sauces, which is why chickpea curries are so popular.
Side servings
Pickles, chutneys and herbs
Keeping the Indian flavours going, serve this delicious plate with an array of condiments such as mango chutney, lime pickles, and finely sliced white onions mixed with mint or cucumber salad.
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PrintChickpea Spinach Curry with Fried Eggs
The inspiration for this dish comes from Chana Saag, a classic vegetarian Indian curry made with chickpeas, spinach, onion, tomato, ginger, garlic, and warm spices. Delicious served with crispy fried eggs and cooling coriander yoghurt.
- Prep Time: 5 Minutes
- Cook Time: 40 Minutes
- Total Time: 45 Minutes
- Yield: Serves 4
- Category: Vegetarian
- Method: Saucepan
- Cuisine: Indian
Ingredients
- 60g red split lentils
- 180ml vegetable or chicken stock
- 1 /2 tin chickpeas, drained
- 1 onion, chopped
- 2 cloves garlic minced,
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- ½ tsp turmeric
- 1/2 tsp garam masala
- 1 green chilli, minced
- 200gm baby spinach
- Juice of half a small lime
- Large handful coriander
- Eggs for frying
- Shop bought nam bread
Yoghurt Sauce
- Greek Yoghurt
- ¼ large cucumber
- Coriander
- Lime juice
Spice Butter Garnish
- 1 heaped tbsp butter
- ½ tsp coriander seeds
- ½ tsp cumin seeds
Instructions
- Combine yoghurt ingredients and set aside.
- Fry onions and garlic in oil until soft. Add cumin, coriander, garam masala, turmeric and cook for a further minute.
- Add lentils to the pan along with the stock, bring to a boil then cover and turn to simmer approx. 20 minutes.
- Once lentils are cooked add chickpeas and spinach leaves. Gently combine and place the lid back on top for 5 minutes to allow steam to wilt the spinach.
- In the meantime heat up your nan bread and start frying eggs. Add a generous amount of oil to the frying pan and when very hot crack in eggs. Fry until crispy around the edges. Season with salt.
- Return to chickpea saag, the spinach should be wilted now so to finish stir in a heaped tablespoon of butter and squeeze in lime juice. Taste and season with salt and pepper as needed.
- For the spice butter garnish: Dry roast cumin and coriander seeds for 30 seconds then add butter and cook until melted.
- To serve: Place Saag on a plate and top with fried eggs. Place yoghurt on the side along with nan bead. Drizzle egg with cumin-coriander butter.
Notes
Serving suggestion: Lime pickle and mango chutney on the side and cold beer
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d Eggs
Lime Pickle and Mango Chutney can be purchased in Indian and commercial supermarkets or online
Want to try another Spinach Eggs Breakfast? 
