1. Grind spinach, fenugreek and coriander leaves along with green chilles to fine puree.

2. Heat oil in a pan and saute garlic and onion till brown.

3. Add the green puree, ginger sauce, salt and sugar. Stir often until it get thick consistency.

4. Remove and add tamarind chutney if using.

5. Take a lightly greased baking dish and spread the spinach gravy evenly.

6. Make 4 dents at regular intervals and break 1 egg in each dent carefully so as not to disturb the yolks.

7. Bake in an oven preheated to 350 degree F/160 degree C till the eggs are set.