Brunch Baked Eggs with Desi Vegetables
PakistaniBrunchDesi eggsMedium
Eggs baked in the oven over a bed of desi vegetables and tomato — a relaxed weekend brunch straight from the dish.
Prep time15 min
Cook time25 min
Total time40 min
Servings4
Ingredients
- 6 Desi eggs
- 2 tomatoes, chopped
- 1 capsicum, diced
- 1 onion, chopped
- 1 cup spinach leaves
- 1/2 cup grated cheese
- 1 tsp red chilli powder
- 1/2 tsp garam masala
- 1/2 tsp salt
- 2 tbsp oil
- Fresh coriander for garnish
Method
- Heat oil in an oven-proof pan and fry the onion until soft.
- Add the tomatoes, capsicum and spinach; cook 5 minutes with the spices and salt.
- Make 6 small wells in the vegetables and crack an egg into each.
- Sprinkle cheese on top and bake at 180°C for 12–15 minutes until the whites are set.
- Garnish with coriander and serve hot with toast or roti.
Nutrition — estimated per serving
Calories (estimate)240 kcal
Protein (estimate)14 g
Fat (estimate)15 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
Use any oven-proof pan or dish; a karahi with a lid also works on the stove. Food safety: bake until the egg whites are fully set. Allergens: egg and milk (cheese). Substitute: use mushrooms or peas instead of capsicum, or skip the cheese. 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).