Saag-Style Eggs with Preserved Lemon
Another favourite dish by our by the author of Modern Lunch, Allison Day!
Visit https://yummybeet.com/modern-lunch/ for more information about this amazing cookbook!
This is the recipe I want to eat every day, inspired by saag paneer, a rich, addictive Indian dish made with any number of greens— usually spinach—lashed with cream, smudged with spices, and dotted with paneer, a fresh milk cheese. I’ve taken the idea, choosing eggs over paneer and cashew “cream” (you could use 1 cup canned coconut milk) for cream, making this a shakshuka-saag hybrid that fills your home with a heady aroma, and your belly with good-quality protein and greens.
1/2 cup cashews, raw, fresh city jar
1/4 cup coconut oil, virgin
1 serrano chili
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon canadian sea salt
2 bunch bunched spinach, bunch
1/2 cup plain yogurtShop this recipe
(or use 1 cup canned coconut milk)
1⁄2 cup unsalted raw cashews
2⁄3 cup recently boiled water
1⁄4 cup coconut oil
4 cloves garlic, minced
1 serrano chili, finely minced (use less or more depending on heat level desired)
1 Tbsp finely grated fresh ginger
1 Tbsp garam masala
1 tsp ground cumin
1 tsp turmeric
1 tsp salt
Ground black pepper
11⁄2 lb (2 bunches) spinach, very well washed and dried, finely chopped
1 Tbsp lemon juice
4–8 large eggs, depending on hunger levels
1⁄4 cup finely chopped fresh cilantro
2 Tbsp diced preserved lemon, skin only, or 1 tsp grated lemon zest
2 cups cooked basmati rice, for serving (optional)
4 naan, for serving (optional)
1⁄2 cup plain yogurt, for serving (optional)
1. Preheat the oven to 350°F. To make the cashew cream, add the cashews and recently boiled water to a blender, cover, and set aside for 10 minutes. Blend on high until smooth and creamy. Set aside.
2. For the saag, heat the coconut oil over medium heat in a large oven-safe high-sided or cast-iron skillet. Add the garlic, chili, ginger, garam masala, cumin, turmeric, salt, and pepper to taste; sauté until fragrant and sizzling, about 30 seconds. Add the spinach in two parts, cooking until wilted after each addition. Stir in the prepared cashew cream and lemon juice, and remove from the heat. Optionally, you can now puree this spinach mixture in a blender or food processor if you’d like an ultra-creamy saag.
3. Make small dents in the top of the saag for the eggs to rest in, and crack in the eggs. Bake for 15 to 20 minutes, until the egg whites are set but the yolks are still slightly runny. Garnish with cilantro and preserved lemon or lemon zest. Serve with rice, naan, and yogurt, if desired.
Prepare the entire recipe without adding the eggs, up to 3 days in advance, and store it in an airtight container in the refrigerator. On the day of, bring it to room temperature, crack in the eggs, and bake according to the directions.