Brunch Baked Eggs in Creamy Tomato Sauce
Middle EasternBrunchDesi eggsMedium
Eggs baked in a creamy tomato sauce with a little cheese — soft yolks, rich sauce, and toast for scooping.
Prep time10 min
Cook time25 min
Total time35 min
Servings3
Ingredients
- 4 Desi eggs
- 4 tomatoes, chopped
- 1 onion, chopped
- 2 garlic cloves, chopped
- 2 tbsp cream
- 1/4 cup grated cheese
- 1 tsp red chilli powder
- 1/2 tsp cumin powder
- 1/2 tsp salt
- 1 tbsp oil
- Fresh coriander for garnish
- Toast, to serve
Method
- Heat oil and fry the onion and garlic until soft.
- Add the tomatoes and spices; cook 8 minutes until the sauce thickens.
- Stir in the cream and pour the sauce into an oven-proof dish.
- Make 4 wells and crack an egg into each; sprinkle cheese on top.
- Bake at 180°C for 10–12 minutes until the whites are set. Garnish with coriander and serve hot with toast.
Nutrition — estimated per serving
Calories (estimate)260 kcal
Protein (estimate)13 g
Fat (estimate)17 g
Carbs (estimate)10 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Do not overbake or the yolks will set hard. Food safety: bake until the egg whites are fully set. Allergens: egg and milk (cream, cheese). Substitute: use dahi instead of cream, or add spinach to the sauce. Nutrition figures are estimates only, based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).