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1
Preheat oven to 375F.
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2
Heat the oil in an oven proof skillet on the stove. Once hot, add the bay leaf.
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3
When the bay leaf is fragrant, add the onion and chili and cook on medium high till golden. Stir frequently.
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4
Add the garlic and ginger and fry for a half a minute.
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5
Add the spice powders all at once. Fry for about 15 seconds till fragrant.
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6
Add the diced tomatoes and the tomato paste. Cook for 2-3 minutes till the tomatoes are cooked.
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7
Add the lentils and the spinach. Add 1/4 cup water, if you feel the mixture it is too dry and is sticking to the pan. Once the spinach is soft, add the cream and mix.
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8
Break the egg in a small bowl. Make a well with a spoon in the lentil spinach masala, gently drop the egg.
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9
Place the skillet in the oven for around 5-7 minutes till the whites are set. My egg was cooked for about 8 minutes because I prefer a firm yolk.
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10
Remove from oven, drizzle some cream, add some fresh cilantro, squeeze the lemon juice over it and serve over hot rice or big slices of bread or with grains.
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11
Note - Try different variations by adding coconut milk instead of heavy cream, or add other vegetables or add some cooked chicken instead of egg.
