Baked Eggs with Tadka Greens

1Preparation 1. Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil (1 tablespoon).

2Cooking the Tadka Greens 2. Heat olive oil (1 tablespoon) in a pan over medium heat. Add cumin seeds (1 teaspoon) and let them sizzle.

3Add the chopped onions and sauté until translucent. Stir in the minced garlic (2 cloves), green chili, (1) turmeric powder (½ teaspoon), red chili powder (½ teaspoon), and salt. Cook for 2-3 minutes until fragrant.

4Preparing the Baked Eggs 4. In the greased baking dish, layer the spinach, kale, and cherry tomatoes evenly.

5Crack the eggs over the vegetables, ensuring the yolks remain intact. Sprinkle feta cheese on top and season with salt and pepper.

6Baking 6. Place the baking dish in the preheated oven and bake for 15-20 minutes or until the egg whites are set but the yolks are still runny.

7Serving 7. Remove from the oven and garnish with fresh herbs before serving. Serve the baked eggs with the tadka greens on the side.