Spicy North Indian Baked Eggs
Spicy North Indian Baked Eggs takes roughly 1 hour from beginning to end. One portion of this dish contains approximately 7g of protein, 9g of fat, and a total of 159 calories. This recipe serves 4 and costs $1.14 per serving. This recipe is liked by 403 foodies and cooks. It works well as a morn meal. Head to the store and pick up smoked paprika, ground coriander, cumin, and a few other things to make it today. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. It is brought to you by Sumptuous Spoonfuls. It is a rather cheap recipe for fans of Indian food. Taking all factors into account, this recipe earns a spoonacular score of 56%, which is solid. Similar recipes include Indian Spicy Scrambled Eggs, Anda Bhurji (Spicy Indian Scrambled Eggs), and Northern Indian Style Baked Eggs with Green Harissa + Naan.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 40 minutes
Ingredients:
1 bay leaf
1/2 Tablespoon butter
1 teaspoon cumin
3 - 6 eggs
1 teaspoon garam masala, plus a little extra for sprinkling on top
4 - 6 cloves garlic, peeled & finely chopped
1/2 teaspoon ground coriander
1 small jalapeno pepper, chopped (adjust up or down for desired amount of heat)
Red Robin Seasoning (or salt) & freshly ground pepper
1 Tablespoon olive oil
1 cup chopped onion
Plain yogurt (about 1/4 cup)
1/2 teaspoon smoked paprika
About 1.5 - 2 lb. fresh garden tomatoes, peeled and roughly chopped
1 teaspoon turmeric
Equipment:
frying pan
bowl
oven
Cooking instruction summary:
Dip the tomatoes briefly in hot boiling water, then remove the skins and cut out the cores. Chop roughly and set aside.Heat the butter and oil in a large frying or saute pan with a high lip, then add the onion and garlic and saute until the onion is soft and translucent. Add the spices to the pan and stir to toast them in the oil.Stir in the tomatoes, jalapeno, and bay leaf. Cook, stirring frequently, for about 20 minutes, smashing the tomatoes to bits with the back of your spoon and stirring up the goodness from the bottom, until the sauce is nicely thickened. Add Red Robin Seasoning and pepper to taste. While the sauce is cooking, preheat the oven to 375 F.Spoon the sauce into 3 - 4 oven-safe bowls or baking dishes (or a cast iron pan) and add a dollop of yogurt in the middle of each, muddling it into the sauce a bit with the back of your spoon. Crack an egg or two on top of the yogurt and sprinkle lightly with salt and garam masala. Bake at 375 F. for about 15 minutes or until the white is set but the yolk is still runny.Sprinkle with cashews and herbs and serve with toast or Naan for dipping into the lovely yolks and soaking up some of that heat.
Step by step:
1. Dip the tomatoes briefly in hot boiling water, then remove the skins and cut out the cores. Chop roughly and set aside.
2. Heat the butter and oil in a large frying or saute pan with a high lip, then add the onion and garlic and saute until the onion is soft and translucent.
3. Add the spices to the pan and stir to toast them in the oil.Stir in the tomatoes, jalapeno, and bay leaf. Cook, stirring frequently, for about 20 minutes, smashing the tomatoes to bits with the back of your spoon and stirring up the goodness from the bottom, until the sauce is nicely thickened.
4. Add Red Robin Seasoning and pepper to taste. While the sauce is cooking, preheat the oven to 375 F.Spoon the sauce into 3 - 4 oven-safe bowls or baking dishes (or a cast iron pan) and add a dollop of yogurt in the middle of each, muddling it into the sauce a bit with the back of your spoon. Crack an egg or two on top of the yogurt and sprinkle lightly with salt and garam masala.
5. Bake at 375 F. for about 15 minutes or until the white is set but the yolk is still runny.Sprinkle with cashews and herbs and serve with toast or Naan for dipping into the lovely yolks and soaking up some of that heat.
Nutrition Information:
covered percent of daily need
