Baked eggs are perfect for breakfast, lunch or dinner.
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
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