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Lunch recipe · from the recipe book

Dry Egg Masala with Spinach and Chickpeas

Halved hard-boiled eggs are tossed in a deeply spiced, clingy onion-tomato masala with wilted spinach and toasty chickpeas, served with warm whole-wheat pita.

Dry Egg Masala with Spinach and Chickpeas

Ingredients

  • 8 large400 gEggs
  • 6⅓ cups1,500 gWater
  • 2 tbsp28 gCanola oil
  • 2 medium220 gYellow onionfinely chopped
  • 4 cloves12 gGarlicminced
  • 2 tbsp grated12 gFresh gingergrated
  • 2 medium250 gTomatoesfinely chopped
  • 2 tsp4 gGround cumin
  • 2¼ tsp4 gGround coriander
  • ¾ tsp2 gGround turmeric
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • ¾ tsp4 gSalt
  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • 6⅔ cups loosely packed200 gBaby spinachroughly chopped
  • 1½ tbsp20 gLemon juice
  • ½ cup chopped8 gFresh cilantrochopped
  • 4 large pitas256 gWhole-wheat pitawarmed

Steps

  1. Prep first: chop the onion, tomato, spinach and cilantro, mince the garlic, grate the ginger, and pat the chickpeas dry.
  2. Place the eggs in a pot, cover with the water, bring to a boil, then cover, take off the heat and let stand 10 minutes so the yolks are fully set. Move the eggs to cold water, peel and halve them lengthwise.
  3. Heat the canola oil in a large skillet over medium heat. Add the onion and cook, stirring, 8 to 10 minutes until deep golden.
  4. Add the garlic and ginger and cook 1 minute until fragrant.
  5. Stir in the cumin, coriander, turmeric, paprika and salt and toast 30 seconds.
  6. Add the tomato and cook 5 to 6 minutes, mashing, until it breaks down into a thick masala that pulls away from the pan and the oil shines at the edges.
  7. Add the chickpeas and fry 3 minutes, stirring, so they pick up the spices.
  8. Add the spinach a handful at a time and cook 2 to 3 minutes until wilted and any liquid has cooked off, keeping the curry dry.
  9. Nestle the halved eggs cut side up into the masala, spoon some over them and warm through 2 minutes.
  10. Drizzle with the lemon juice, scatter the cilantro on top and serve with the warmed pita.

Food safety: Cook egg dishes until set, to 160°F (71°C).

Contains: Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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