These Indian baked eggs are basically my version of Sakshuka! I like baking this off after its been on the stove because I like the way the eggs set in the oven since I don’t like them super runny. The sauce reminds me  of a tomato based curry and tastes especially good soaked up by a soft and flaky naan or paratha! YUM!!

If you don’t want to go through the trouble of baking this or don’t have a pan that you are sure is oven safe, just place a lid on your skillet and wait until the eggs are set to your liking!

Enjoy & as always HAPPY EATING 🙂



Indian Baked Eggs




Yield 4 Servings


  • 1/2 tsp cumin Seeds

  • 1 tsp garam masala

  • 1 tsp chili powder
  • 1 large onion, finely diced
  • 1 cup crushed tomatoes 
  • 1 tbsp garlic minced
  • 1tbsp ginger minced
  • 1 jalapeno, diced
  • 3 tsp coriander- cumin powder (aka Dhana Jiru i.e. 1 1/2 tsps coriander powder and 1 1/2 tsp cumin powder)
  • Pinch of Sugar (cuts acidity of the canned tomatoes) I used about 1/2 tsp
  • 5-6 Eggs


  1. Preheat oven to 375 degrees.
  2. Place a large oven safe skillet on medium high heat and add oil.
  3. Add cumin seeds, and jalapenos and let splatter for few seconds.
  4. Add chopped onions and cook until slightly translucent.
  5. Add salt to taste, garlic, ginger and cook until the raw smell of garlic has dissappeared.
  6. Add the coriander powder, cumin powder and garam masala and continue to cook for 3-4 minutes.
  7. Add crushed tomatoes, pinch of sugar and cover skillet with a lid and let simmer for about 8-10 minutes. 
  8. Create wells in the sauce and crack eggs into pan.
  9. Move pan into oven and bake for 5-7 minutes or until eggs are set to your desire.
  10. Remove from oven and serve hot with toasted bred or flaky paratha/ naan or toasty bread!!