Indian Egg, Tomato & Spinach Curry with Toasted Naan Bread

Directions

1. Heat a medium saucepan over medium heat.
2. Prepare the onion: peel, halve, and dice it.
3. Once the pan is hot, add a small amount of oil and swirl to coat the bottom. Add the onion and cook, stirring occasionally, until softened, about 2–3 minutes.
4. Stir in the marinara along with garam masala, garlic powder, and a pinch of sugar; bring the mixture to a simmer and then reduce the heat to low. Let it simmer gently, stirring occasionally, until slightly thickened, about 6–8 minutes.
5. Halve the eggs and place them in a small bowl for later use.
6. Rinse spinach and dry well. Rinse cilantro, remove leaves from stems, and finely mince the leaves.
7. When the sauce has thickened, add spinach in handfuls, allowing each batch to wilt before adding the next. Stir in the minced cilantro.
8. Gently fold in the eggs and cook just until warmed through, 2–3 minutes. Remove from heat.
9. Toast naan if desired and cut into wedges to serve on the side.
10. Ladle the curry into bowls and accompany with the naan.