Curried greens & duck eggs | Borough Market

Ingredients

• 8 duck eggs at room temperature
• 2 shallots, sliced
• 1 onion, sliced
• 3 cloves of garlic, finely chopped
• 1 tsp cumin seeds
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tsp ground fenugreek
• 3 bay leaves
• 2 green chillies, finely chopped
• A bunch of coriander, leaves picked, stalks chopped
• 300g leafy greens (a combination of spinach and cavolo nero works well)
• 500ml stock
• 100g thick yoghurt, plus extra for serving
• Crispy onions, to serve