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.Print Facebook Pinterest Twitter Add to CollectionCollections
Servings: 4 people
- 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 whole peeled tomatoes can
- 1/3 cup sun-dried tomatoes drained
- 1/2 cup coconut milk can
- 1/2 tspn red pepper crushed
- 1/2 cup fresh cilantro chopped
- 6 large eggs free range
- 4 ounces goat cheese crumbled
- 1/2 cup green or red harissa
- chopped almonds fresh dill chopped
- 6 fresh naan to serve
- 1 fresh limes quartered
- Preheat oven to 350 degrees F.
- Heat a large oven safe skillet on a medium heat and add the olive oil.
- When the skillet is hot, add the onions and cook for 8-10 minutes or until soft.
- Add the jalapenos, garlic and ginger and cook another 2 minutes and then stir in the cumin, garum masala, chili powder and smoked paprika.
- Continue cooking for another minute or two.
- Squash the tomatoes and add to the skillet.
- Stir in the sun-dried tomatoes, coconut milk and crushed 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
- Create small wells for the eggs and carefully crack the eggs into the wells.
- 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 fresh dill, lime and almonds.
- Serve and enjoy.
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