Indian Baked Eggs

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

A simple recipe of eggs baked in a spicy sauce that brings the aroma and tastes of India into your home. This is one of my favourites and the spice can be adjusted to yout own preference.

4.90 from 57 votes

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Course: Main Dish

Cuisine: Indian

Keyword: Cheese, Chillies, Eggs, Indian Baked Eggs, Spice, Vegetables

Prep Time: 5 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 50 minutes minutes

Servings: 4 people

Calories: 360kcal

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Ingredients

 

MetricImperial

• 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/coriander
  1/2 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.

Nutrition

Calories: 360kcal | Carbohydrates: 22g | Protein: 9g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 35mg | Sodium: 561mg | Potassium: 182mg | Fiber: 4g | Sugar: 11g