> Masala Baked Eggs

Masala Baked Eggs

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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

Indian Baked Eggs

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SERVES: 4 Servings
PREP TIME: 10 mins
COOK TIME: 30 mins
TIME: 40 mins
The Chutney Life

Ingredients


  • 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

Directions

  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!!
HI THERE! I’M PALAK

Welcome to this itty bitty corner of my world! My name is Palak and I have, over the span of many years, fell into a romantic love affair with food. Eating it, reading about it, creating it, and of course, TALKING about it. Here on The Chutney Life, you’ll find recipes inspired by the delicious flavors of my mom’s home cooking, with a twist of my own. Thanks for visiting and can’t wait to keep sharing my story with you all!

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I’ve been looking for a good shakshuka recipe- can’t wait to try this! I also wanted to say that I am so glad your blog doesn’t go on and on before you finally get to the recipe- great pictures of the food, too!

Hina,

Thanks so much for the kind words! Im like you, I just want to get to the food LOL, hence not too much writing 🙂 Sometimes though, I feel like I need to explain things about the recipe or give some tips/tricks so I tend to go on a bit. Anyway, glad you are enjoying the blog and hope you get a chance to try the recipes !!

Do you use the ginger paste and garlic paste or chopped fresh?

Hey I always use fresh ginger and garlic in my recipes. I use a chopper to get it minced really fine! Or you can always use a grater and do it by hand 🙂

Can I make my eggs on stove and then bake it? I don’t like runny eggs at all

Hey Needhi! Just crack the eggs right in the gravy and put a lid over it on low heat. Cook it until the eggs are completely set and not runny at all. Hope this helps!

I made this dish and it was so yummy and easy to prepare.
Love love your blog!

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