Masala Baked Indian Eggs

You asked for more Indian recipes and we know you get bored of the same old scrambled eggs, so we created this Masala Baked Indian Eggs dish for you. It combines the best of both worlds, indian food and breakfast food, and changes a classic take on eggs.

Masala Baked Indian Eggs

Perfectly cooked eggs on a spicy bed of tomatoes and onions.


□ 1 tbsp coconut oil

□ 1/2 small onion, diced

□ 1 medium jalapeno, seeded and diced

□ 2 cloves garlic, minced

□ 1 tsp pink himalayan salt

□ 1 tbsp ground cumin

□ 1.5 tsp chili powder

□ 1.5 tsp garam masala

□ 1 tsp dried ginger

□ 1/4 cup beef/chicken/vegetable broth

□ 1/2 cup canned crushed tomatoes

□ 6 large eggs

Fresh Cilantro, garnish

US Customary – Metric


  1. Preheat oven to 400 degrees.

  2. Heat a cast iron skillet on medium heat. Add oil.

  3. Add onion and jalapeno and cook until almost translucent, 4-5 minutes. Add garlic and cook 30 seconds until fragrant.

  4. Stir in salt, garam masala, chili powder, ginger, cumin. Deglaze the pan with the broth, then add the crushed tomatoes and stir well. Simmer for 5 minutes until reduced slightly.

  5. Remove skillet from heat and, using a spoon, create 6 pockets in the sauce. Crack an egg into each pocket.

  6. Carefully transfer skillet to oven and bake for 5-7 minutes or until eggs at desired consistency. If desired, garnish with cilantro and serve immediately.


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