Eggs and Spinach (Sag Andā)

Name: Eggs and Spinach (Sag Andā)
Ingredients: 1 kg Fresh spinach, washed thoroughly (Approx. 2 lbs); 6 whole Large eggs; 2 tbsp Ghee or butter; 1 medium Onion, finely chopped; 2 whole Green chilies, slit lengthwise; 1 tsp Fresh ginger, minced; 1 tsp Salt (Adjust to taste); 0.5 tsp Ground black pepper; 0.5 cup Water (For wilting spinach)

A classic Anglo-Indian side dish featuring hard-boiled eggs nestled into a thick, spiced spinach puree. The visual presentation highlights the yellow yolks against the deep green spinach.

Ingredients

1 kg Fresh spinach, washed thoroughly (Approx. 2 lbs)
6 whole Large eggs
2 tbsp Ghee or butter
1 medium Onion, finely chopped
2 whole Green chilies, slit lengthwise
1 tsp Fresh ginger, minced
1 tsp Salt (Adjust to taste)
0.5 tsp Ground black pepper
0.5 cup Water (For wilting spinach)

Instructions

1Place eggs in a pot of cold water. Bring to a boil, then remove from heat, cover, and let stand for 10-12 minutes to hard boil. Drain and keep warm (do not cool completely as the recipe calls for cutting them while hot).
2While eggs are cooking, place the washed spinach in a large pot with 1/2 cup of water. Cover and steam over medium heat until fully wilted.
3Drain the spinach thoroughly, squeezing out excess water. Chop very finely or pulse in a food processor to create a coarse puree.
4In a pan, heat the ghee. Add chopped onions, ginger, and green chilies. Sauté until onions are soft and golden. Add the spinach puree, salt, and pepper. Cook over medium heat, stirring frequently, until the mixture is thick and excess moisture has evaporated.
5Peel the hot hard-boiled eggs. Carefully cut them in half lengthwise.
6Transfer the hot spinach puree to a serving dish, smoothing the surface. Press the egg halves cut-side up gently into the puree, ensuring the yellow yolk is visible surrounded by the white ring. Be careful not to smear the spinach over the cut face of the eggs.