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4.80 from 10 votes

Northern Indian Style Baked Eggs with Green Harissa + Naan.

It's the best any time, cozy and yet still super healthy, meal. Also, I have never been hung over, but I am thinking this would cure any hangover. I mean, right?!? Eggs, tomatoes, cheese, carbs? Sounds pretty perfect to me.
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Main Course
Cuisine: Indian
Servings: 6 Servings
Calories: 352kcal

Ingredients

Instructions

  • Preheat oven to 350 degrees F.
  • Heat a large oven safe skillet over medium heat and add the olive oil. Once hot, add the onions. Cook for 8-10 minutes or until soft. Add the jalapenos, garlic and ginger. Cook another 2 minutes and then stir in the cumin, garam masala, chili powder and smoked paprika. Continue cooking for another minute.
  • Add the tomatoes, crushing them with your hand as you add them. Stir in the sun-dried tomatoes, coconut milk and crushed red pepper. Bring the sauce to a low boil and simmer for about 10 minutes or until the sauce has thickened slightly. Remove from the heat and stir in the cilantro
  • Create small wells for the eggs and carefully crack the eggs into the wells. Sprinkle the eggs with salt and pepper. Place the whole skillet in the oven and bake until the whites are just set but yolks are still runny, about 12 to 15 minutes. Sprinkle with fresh dill, lime and almonds. Serve with a side of fresh hot [naan | https://www.halfbakedharvest.com/homemade-naan-step-step-photos/].

Notes

*Recipe inspired by [Tara O'Brady's | http://sevenspoons.net/] Photo of her recipe for Northern Indian Baked Eggs.

Nutrition

Calories: 352kcal | Carbohydrates: 21g | Protein: 11g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 119mg | Sodium: 593mg | Potassium: 359mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1015IU | Vitamin C: 15.7mg | Calcium: 85mg | Iron: 2.2mg