Spicy spinach
Mughlai saag
Fried eggs with Creole sauce
- 1 KG SPINACH, cleaned and chopped
- 2 ONIONS, sliced
- 2 RED CHILLIES, chopped
- 1/2 TSP ANISEED
- PIECE OF GINGERROOT, grated
- 1/2 TSP GARAM MASALA
- 5 CARDAMOM PODS, cut open and use black seeds
- 4 EGGS
- 3 TBSP TOMATO PASTE
- 4 TOMATOES, chopped
- 1 ONION, chopped
- 2 RED CHILI PEPPERS, chopped
- 2 CLOVES GARLIC, chopped
- 1/2 TSP OREGANO
- HANDFUL GREEN CORIANDER, chopped
- 50 GRAM CHEESE, grated
Fry the onions and the chillies 3 minutes. Add the garam masala, the aniseed, the cardamom and the gingerroot and stir fry three minutes more. Now add the spinach and salt to taste, and stir fry for 3 or 4 minutes more, until all spinach has shrunk.
Stir fry the onion, garlic and pepper 3 minutes. Add the tomato paste, the tomatoes, the oregano, salt and pepper to taste and 2 cups of water, bring to the boil and simmer for 20 minutes, without lid. If the sauce is too thin, heat on high heat to reduce. Add the coriander. Fry the eggs in a separate pan, spoon the tomato sauce on top and sprinkle the cheese on the sauce.
This is a recipe from the Dominican Republic. On the 27th of February, the Dominican Republic celebrates their independence from Spain (1844). Click on culinary calendar for more links between cooking and celebration.
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