Morning! It’s savoury day!! Today I’m sharing my Dad’s favourite baked egg dish! Creamy coconut and tomato curried baked eggs! One of my favourites too!
Warming tomato and pepper saucy curry, topped with two delicious eggs and baked in the oven until the eggs are cooked through. Delicious!
Baked eggs are turning out to be one of my favourite go to dishes, they are super versatile, you can leave them veggie, add meat or fish and cheese! Simple or spicy, sweet or sour! You name it! Chuck everything in, bake away and so far so good! It always turns out delicious! So far anyway… I have them for breakfast, lunch and dinner and I just can’t get enough of em! I’m sure you’ll know what I mean too once you’ve had a taste and a play!
Ingredients – serves three
0.5 tbsp coconut oil/ghee
1 onion, diced
3 garlic cloves, sliced
2 small red peppers, diced
2 tsp ground cardamom
1 tsp ground cumin
1 tsp ground tumeric
1 tsp garam masala
0.5 tsp ground ginger
0.25 tsp chilli powder
salt and pepper
1 can chopped tomatoes
200ml can full fat coconut milk
a large handful of chopped coriander
Preheat the oven to 200 degrees.
Melt the oil in a pan, add the onion and fry until golden, turn the heat down low and add the garlic, pepper and spices.
Stir for 5 minutes.
Add the tomatoes, coconut milk and seasoning.
Simmer for 5 minutes.
Stir through most of the coriander and turn off the heat.
Divide the curry between three small casserole dishes.
Crack two eggs into each dish and scatter over the remaining coriander.
Pop the dishes in the oven for 15 – 20 minutes – depending on how you like your eggs.