Khan’s Bargain in Peckham, where I bought my naan bread.
I got home late last night after hearing Dawn Foster speak to Zoe Williams at the LRB Bookshop about her excellent new book ‘Lean Out’, a searing takedown of Sheryl Sandberg’s corporate feminist bible, ‘Lean In’.
I didn’t get a chance to eat before the pub and had planned for a McDonald’s later on, but was distraught to see that the Rye Lane branch was closed at midnight – as was every other vendor of fried food on my walk home. I cooked the following in around ten minutes with a naan bread bought from Khan’s Bargains in Peckham, spinach from the freezer, eggs, and a few spices, and it was really good.
1 naan bread, splashed with a bit of water and warmed up in the oven – or a pitta bread, soft tortilla, or more or less any bread that can be folded over will do.
½ tablespoon of curry powder
1 teaspoon of nigella seeds (optional)
1 clove of garlic, sliced up
1 heaped tablespoon of thick Greek yogurt or creme fraîche or other natural yogurt
a few blocks of frozen spinach, amounting to around 3 heaped tablespoons when defrosted
How to make:
Turn on the oven to low, around 150 Celsius and place the dampened naan bread in on a plate to warm through.
Into a frying pan, place a few tablespoons of water and turn the heat on high. Add in the frozen spinach and stir around until it’s defrosted.
When defrosted and most of the water is evaporated from the bottom of the pan, turn the heat down to medium, push the spinach to the side and add in a splash of sunflower oil. Add in the garlic and fry for a minute.
Then, add in curry powder and nigella seeds and stir. Then add in yogurt and a good knob of butter and stir well. Season well with salt. Take the naan out of the oven and spread the spinach mixture over one half of it, then fold the over and put back in the oven.
In the same pan heat some sunflower oil and fry as many eggs as you want, when done place in the folded naan bread on top of the spinach mix with a sprinkle of salt. Add chilli sauce if desired.