Bombay Baked Eggs with Spiced Cauliflower & Spinach

1. Prep and Sauté the Vegetables

1. Preheat your oven to 200°C (180°C fan / Gas Mark 6).
2. Heat the neutral vegetable oil in a large, ovenproof skillet (such as cast iron) over medium-high heat.
3. Add the bite-sized cauliflower florets with a pinch of salt. Sauté for 6–8 minutes, stirring occasionally, until the edges are lightly charred and caramelized. Transfer the cauliflower to a plate and set aside.

2. Build the Spiced Tomato Base

1. Lower the heat to medium. Add the diced red onion to the same skillet and cook for 4–5 minutes until soft and translucent.
2. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
3. Add the ground cumin, coriander, turmeric, garam masala, chili flakes, sea salt, and black pepper. Stir continuously for 30 seconds to toast the spices and release their essential oils.
4. Pour in the canned chopped tomatoes, scraping up any browned bits from the base of the pan. Reduce the heat to low and simmer for 5 minutes until the sauce slightly thickens.

3. Combine Greens and Nest the Eggs

1. Return the browned cauliflower to the pan and fold in the fresh baby spinach in batches until wilted and thoroughly coated in the sauce.
2. Taste the sauce and adjust salt and pepper if needed.
3. Use the back of a large spoon to make four deep wells in the vegetable mixture.
4. Gently crack an egg into each well, seasoning each yolk with a tiny pinch of salt.

4. Bake and Garnish

1. Transfer the skillet to the preheated oven and bake for 8–12 minutes, or until the egg whites are just opaque and firm, but the yolks remain soft and runny.
2. Carefully remove the hot skillet from the oven.
3. Dot with small spoonfuls of Greek yogurt, scatter over the fresh cilantro and sliced red chili, and serve immediately alongside warm naan.