Northern Indian Style Baked Eggs with Green Harissa
Ingredients
-
¼
cup
olive oil
-
1
medium
sweet onion, diced
-
1-2
pieces
jalapenos, seeded and chopped
-
2
cloves
garlic, minced or grated
-
1
tablespoon
fresh ginger, grated
-
1
teaspoon
ground cumin
-
1
teaspoon
garam masala
-
1
teaspoon
chili powder
-
1
teaspoon
smoked paprika
-
1
can
whole peeled tomatoes (28 ounces)
-
⅓
cup
oil-packed sun-dried tomatoes, drained
-
½
cup
canned coconut milk
-
½
teaspoon
crushed red pepper
-
½
cup
fresh cilantro, chopped
-
4-6
pieces
eggs
-
4
ounces
goat cheese, crumbled (optional)
-
½
cup
green or red harissa
-
to taste
none
salt and pepper
-
to garnish
none
chopped almonds, fresh dill, and limes
-
as needed
none
fresh naan for serving
Instructions
- Preheat the oven to 350°F.
- Heat a large oven-safe skillet over medium heat and add olive oil.
- Cook the onions for 8-10 minutes until soft, then add jalapenos, garlic, and ginger, cooking for an additional 2 minutes.
- Stir in cumin, garam masala, chili powder, and smoked paprika, cooking for another minute.
- Add the whole peeled tomatoes, crushing them as you add, then stir in sun-dried tomatoes, coconut milk, and crushed red pepper.
- Bring the sauce to a low boil and simmer for about 10 minutes until slightly thickened, then remove from heat and stir in cilantro.
- Create small wells in the sauce and crack the eggs into them, seasoning with salt and pepper.
- Place the skillet in the oven and bake for 12-15 minutes until the whites are set but yolks are still runny.
- Garnish with fresh dill, lime, and almonds, and serve with naan.
Nutrition Facts (estimated)
Servings
6
Calories
402
Total fat
30g
Total carbohydrates
25g
Total protein
14g
Sodium
500mg
Cholesterol
370mg
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