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.
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Add to CollectionServings: 4 people
Calories: 360kcal
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.
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
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