Indian · 20 min
Tikka Masala Eggs with Spinach & Garlic Naan
- 20 min
- 2–6 servings
- 494 kcal / serving
Soft eggs sit atop a creamy, tomato-spiked spinach base with warm spices. This weeknight-friendly dish pairs well with garlic naan for a complete, comforting meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (5 oz) pkgbaby spinach
- 4eggs
- 1flatbread or naan
- 2 clovesgarlic
- ½ cupplain Greek yogurt
- 1red bell pepper
- 1shallot
- 1 (8 oz) cantomato sauce
- flatbreads or naan
- red bell peppers
- yellow onion
From the pantry: chili powder, coriander, ground, cumin, ground, curry powder, extra virgin olive oil, salt
Cookware
can opener · chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · small saucepan · stainless steel or cast iron skillet · stirring spoon · toaster (optional)
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby spinach
- 2 clovesgarlic
- 1red bell pepper
- 1shallot
- red bell peppers
- yellow onion
Dairy, eggs & chilled
- 4eggs
- ½ cupplain Greek yogurt
Bakery & bread
- 1flatbread or naan
- flatbreads or naan
Pantry & dry goods
- 1 (8 oz) cantomato sauce
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby spinach | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| eggs | 4 | 8 | 12 |
| flatbread or naan | 1 | 2 | 3 |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| plain Greek yogurt | ½ cup | 1 cup | 1 ½ cups |
| red bell pepper | 1 | 2 | 3 |
| shallot | 1 | ||
| tomato sauce | 1 (8 oz) can | 2 (8 oz) cans | 3 (8 oz) cans |
| yellow onion | ½ medium | 1 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Put the eggs in a small pot, cover with water, and bring to a boil; reduce to a simmer and cook 4 minutes. Drain, cool under cold water or ice, then peel and halve.
- Wash and dry the produce. If the spinach wasn’t pre-washed, dry it now.
- Seed and dice the bell pepper into small pieces.
- Peel and mince the garlic, setting aside about one third for brushing the naan; peel and dice the shallot.
- Warm a skillet over medium-high heat, add oil, and swirl to coat the bottom.
- Add the pepper, garlic, and shallot. Stir in the spices and cook until the vegetables soften, about 3–4 minutes.
- Stir in the tomato sauce and simmer. Add spinach in handfuls, letting each wilt before adding the next; simmer 2–3 minutes and remove from heat.
- Let the skillet rest 5 minutes, then mix in the yogurt. Meanwhile, quarter and toast the naan, brushing with oil and the reserved garlic.
Two tips
- Prep ahead: boil the eggs and chop the vegetables earlier in the day and refrigerate until use.
- Serving idea: swap in a second naan or flatbread to make extra portions or for dipping.
Nutrition per serving
- Calories
- 494 kcal
- Protein
- 27 g
- Carbs
- 45 g
- Fat
- 24 g
- Fiber
- 6 g
- Sodium
- 409 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 recipes in MealPot.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.