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1 Shallot, minced
1 Garlic clove, minced
1 Tbsp butter or olive oil
2 Tsp Entube Curry Paste
1 Cup quartered cherry tomatoes (if you are not using cherry tomatoes, then use Roma/Italian tomatoes, they are more esh and less liquid. Avoid any other type of tomato. You don't want the curry to be too runny, or else you will lose the egg in the sauce) 
2 Tbsp greek yogurt
Kosher salt
Fresh cracked pepper
3/4-1 Cup chopped baby spinach (or bok choy, or a combo of both) 
1 Egg
Chili flakes (optional) 


1) In a small sauté pan (I used a mini 6" cast iron pan) heat butter or oil over medium-high heat. Add the shallot and sauté for 1 minute. Add the garlic and sauté another 30 seconds or so, to soften. 

2) Add the curry paste and stir to blend into the veggies completely. Sauté for 1 minute. 

3) Add the quartered tomatoes and let them cook down to start breaking open and letting the juices release, about 4 minutes. Cook until some of the juices start to cook off and it becomes slightly thicker. 

4) Add the yogurt and stir to make a cream sauce. Taste at this point and add salt and pepper to your liking. 

5) Add your chopped greens and give it a quick stir. Reduce heat to medium. 

6) Make a slight well in the middle of the mixture for the egg. Crack an egg gently into the well.

7) Allow the egg to set in the simmering sauce. To speed up the baking process, you can place a lid on the pan, and cook for another 3-4 minutes. Watch the yolk, so that you don't overcook it to your liking. Sometimes the sauce may spread over the white. Don't worry, it is cooking perfectly. As long as the yolk is the way you like it, the rest is cooked. 

8) Serve with warmed naan bread to sop up the golden yolk! Unless of course you cooked it longer, because you wanted to! 


You can easily double, triple or quadruple this recipe. Adjust your saute pan accordingly. A large 10" or 12" oven proof pan will be great for 4 to 6 eggs. 

To Cook The Eggs Evenly, You May Wish To Transfer The Pan To A Prepared Oven

Move rack to the top third of the oven, and set the broiler to high.

Place the pan onto the rack, and cook for 3-5 minutes. The time it will take to set will depend on the heat from your broiler. Start checking after 3 minutes, but if the white isn't opaque and set yet, keep baking until white is set and yolk is starting to set.

Remove from the heat, and let the pan set for 3 minutes or so the eggs will continue to cook in the residual heat.

You may wish to garnish the pan with cilantro or nigella seeds etc.