Indian Baked Eggs is a superb vegetarian dish full of Indian spices and amazing aromas. The flavour of this dish is galactic with the soft baked egg in a spiced tomato sauce. Don’t forget the naan to help mopping up the sauce. You won’t want to leave any. Serve as a main dish and is a great treat for breakfast/brunch.
Indian Baked Eggs is a vibrant and flavourful dish that brings a delightful twist to the classic baked eggs. This recipe infuses traditional Indian spices with a simple yet satisfying method of cooking eggs. The result is a dish that is both comforting and exotic. Perfect for breakfast, brunch or even a light dinner, Indian Baked Eggs is a versatile meal. A simple dish that will impress your taste buds and those of your guests.
The foundation of this dish is a rich, spiced tomato sauce. This sauce is made by sautéing onions, garlic, and ginger until golden, then adding a blend of aromatic spices such as cumin, coriander, turmeric, and garam masala. Tomatoes are then incorporated, simmering until they break down into a thick, flavourful base. This spiced tomato mixture provides a robust and tangy backdrop for the eggs, making each bite a burst of complex flavours.
Once the sauce is ready, eggs are gently cracked over the top. The dish is baked until the eggs are just set, with the yolks still slightly runny. This method ensures the eggs are tender and the flavours meld beautifully together. The result is a comforting dish with a creamy, rich texture from the eggs and a spicy, fragrant sauce. Together they’re a perfect match for the traditional Indian spices.
Definitely to complement Indian Baked Eggs, serve it with warm breads i.e. naan bread or parathas. These are are perfect for scooping up the sauce and eggs. A side of cooling raita, made with yoghurt, cucumber, and mint, provides a refreshing contrast to the spicy tomato base. For added texture and freshness, a simple salad of mixed greens with a lemony dressing can be served alongside.
For those who prefer a heartier meal, consider serving Indian Baked Eggs with a side of spiced potatoes or a lentil dish like dal, which pairs beautifully with the robust flavours of the eggs and sauce. A sprinkle of fresh coriander leaves and a squeeze of lime juice just before serving can also enhance the dish, adding a burst of freshness and acidity.
In conclusion, Indian Baked Eggs is a delightful fusion dish that combines the comfort of baked eggs with the vibrant flavours of Indian cuisine. Whether enjoyed for breakfast, brunch, or dinner, it offers a satisfying and flavourful meal that is sure to become a favourite. With its rich, spiced tomato base and perfectly baked eggs, this dish is a testament to the versatility and appeal of Indian-inspired cooking.
Indian Baked Eggs
Ingredients
- 1/4 cup olive oil
- 1 medium sweet onion
- 2 fresh jalapenos chopped
- 2 cloves garlic grated
- 1 tbsp ginger grated
- 1 tspn ground cumin
- 1 tspn garam masala
- 1 tspn chili powder
- 1 tspn smoked paprika
- 28 oz tomatoes peeled/can
- 1/3 cup sun-dried tomatoes drained
- 1/2 cup coconut milk can
- 1/2 tspn red pepper crushed
- 1/2 cup cilantro chopped
- 6 large eggs free range
- 4 ounces goat cheese
- 1/2 cup green harissa or red
- dill chopped
- 6 fresh naan to serve
- 1 fresh limes quartered
Instructions
- Preheat oven to 350 degrees F.
- Heat a large oven safe skillet on a medium heat and add the olive oil.1/4 cup olive oil
- When the skillet is hot, add the onions and cook for 8-10 minutes or until soft.1 medium sweet onion
- Add the jalapenos, garlic and ginger and cook another 2 minutes and then stir in the cumin, garum masala, chili powder and smoked paprika.2 fresh jalapenos, 2 cloves garlic, 1 tbsp ginger, 1 tspn ground cumin, 1 tspn garam masala, 1 tspn chili powder, 1 tspn smoked paprika
- Continue cooking for another minute or two.
- Squash the tomatoes and add with the harissa to the skillet.28 oz tomatoes, 1/2 cup green harissa
- Stir in the sun-dried tomatoes, coconut milk and crushed red pepper.1/3 cup sun-dried tomatoes, 1/2 cup coconut milk, 1/2 tspn red pepper
- Bring the sauce to a low boil and simmer for about 10 minutes or until the sauce has thickened slightly.
- Remove from the heat and stir in the cilantro/coriander1/2 cup cilantro
- Create small wells for the eggs and carefully crack the eggs into the wells.6 large eggs
- Sprinkle the eggs with salt and pepper.
- Place the whole skillet in the oven and bake until the whites are just set but yolks are still runny, about 12 to 15 minutes.
- Sprinkle with goats cheese, fresh dill, lime and serve with naan.dill, 6 fresh naan, 1 fresh limes, 4 ounces goat cheese
- Serve and enjoy.
25 comments
Cooking this made my kitchen smell amazing—ginger, garlic, and cumin sizzling in the pan. When it came out of the oven, the eggs were just right, and the goat cheese melted perfectly over the top.
I enjoyed how flexible the recipe was. I used red harissa instead of green, and it gave the sauce a deep, rich flavour. It paired so well with the fresh dill sprinkled on at the end.
It’s filling, flavour-packed, and comforting. The naan is a must-have—don’t skip it, because the sauce is too good to waste.”
Had never seen this before but tried and loved it. Served it as a sharing dish with pittas and baguette. Brilliant.
The dish is hearty yet fresh. I liked that the sauce thickened nicely before baking, which kept the eggs nestled in place.
The flavour layers in this dish are incredible. First the sweetness of the onions, then the smoky paprika, and finally the creaminess of coconut milk. Honestly, I’d happily eat this for dinner.
The goat cheese made it richer without being too much..
My favourite part was dipping into the soft yolk mixed with the spicy tomato base.
Honestly, this could be served at brunch or dinner.
The taste matched the look.
Serving with naan was the perfect touch.
This dish was a real showstopper. Bold flavours, vibrant colours, and a combination of textures that kept each bite interesting.
The mix of garam masala, cumin, and smoked paprika gave the eggs a deep, warming spice, while the coconut milk added creaminess.
A fantastic alternative to the usual breakfast.
This was my first time making Indian-style baked eggs, and I’m hooked.
Definitely a dish I’ll repeat.
The goat cheese added a tangy creaminess that balanced the spices beautifully. Highly recommend squeezing lime at the end.
The jalapeños and chili powder added just the right amount of heat without overpowering the dish. The lime on top really brightened it.
The cilantro and dill gave a lovely freshness against the spicy tomato base. My family demolished the entire skillet with the naan in no time!
I loved how the eggs baked into the spiced tomato sauce. The yolks stayed perfectly runny, and dipping the fresh naan into the sauce was addictive.
This dish was a burst of flavour.
I never thought eggs could be so exciting.
The combination of harissa and sun-dried tomatoes gave the sauce a depth of flavour that reminded me of restaurant-quality food.
Simple to make but so impressive. The colours alone—golden yolks against the red tomato sauce with green herbs—were stunning.
What stood out for me was the balance of spice and creaminess. The coconut milk softened the heat of the jalapeños and chili powder.