Egg And Spinach Masala Cups Recipe

About this recipe

Savory baked egg cups infused with Indian spices and packed with spinach for a nutrient-rich snack.

Ingredients

• 6 pcs White Eggs
• 250 g Spinach
• 500 g Onion
• - Tomato Ketchup
• 250g Green Chilli
• loose Ginger
• 100 g Jeera
• 20 g Turmeric Powder
• - Red Chilli
• 100 g Salt
• 100 g Coriander Leaves
• 200 ml Mustard Oil

Instructions

1. 1. Preheat your oven to 180°C and lightly grease a muffin tray with oil.
2. 2. Chop the spinach, onion, tomato, green chili, and coriander leaves finely.
3. 3. Heat oil in a pan, add cumin seeds, and let them splutter.
4. 4. Add chopped onions and sauté until translucent, followed by ginger and green chili.
5. 5. Stir in the tomatoes, turmeric, red chili powder, and salt. Cook until tomatoes soften.
6. 6. Add spinach to the pan and cook until it wilts and the mixture is dry.
7. 7. Whisk the eggs in a bowl and season with a pinch of salt.
8. 8. Mix the cooked spinach masala into the beaten eggs, ensuring even distribution.
9. 9. Pour the egg mixture into the prepared muffin tray, filling each cavity about three-quarters full.
10. 10. Bake in the preheated oven for 15-18 minutes until the eggs are set and slightly golden.
11. 11. Remove from the oven and let the egg cups cool for 5 minutes before gently removing them from the tray.
12. 12. Garnish with fresh coriander leaves and serve warm or at room temperature.