NORTHERN INDIAN STYLE BAKED EGGS WITH NAAN

Baked eggs are perfect for breakfast, lunch or dinner.

Prep:
Cook:
Serves:
4

Ingredients

1/4 cup Olive Oil

1 medium onion, diced

1 1/2 jalapeños, seeded and chopped

2 Garlic Cloves, grated

1 tablespoon fresh ginger, grated

1 teaspoon ground cumin seeds

1 teaspoon Garam Masala

1 teaspoon Chilli Powder

1 teaspoon Smoked Paprika

1 can whole peeled cherry tomatoes

1/3 cup Farro Sundried Tomatoes, chopped

1/2 cup canned coconut milk

1/2 cup fresh coriander, chopped

4-6 Eggs

120 grams goats cheese, crumbled

TO GARNISH

Chopped almonds

fresh dill

limes

Naan bread

Method

Preheat oven to 220C

Heat a large oven safe skillet over medium heat and add the olive oil. Once hot, add the onions. Cook for 8-10 minutes or until soft

Add the jalapenos, garlic and ginger. Cook another 2 minutes and then stir in the cumin, garam masala, chili powder and smoked paprika

Continue cooking for another minute. Add the tomatoes, sun-dried tomatoes, and coconut milk. 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 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 goat cheese fresh dill, and almonds. Serve with lime and a side of fresh hot naan