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Fried Eggs with Spinach and Cumin-Jalapeño Tarka
The Indian technique of making tarka involves blooming spices and other aromatics in hot fat. We use sweet, rich butter to heighten the flavor and aroma of mustard and cumin seeds and tame the bite of fresh garlic, ginger and jalapeño. This recipe can be doubled to make four servings, but the eggs will need to be fried in two batches; the doubled tarka, however, can be made all at once after the second round of eggs is out of the skillet.
2
Servings
20 minutes
Ingredients
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2
cups lightly packed baby spinach
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1
tablespoon lemon juice
Directions
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01In a medium bowl, toss the spinach with the lemon juice, then divide evenly between 2 serving plates, creating a bed for the fried eggs.
