Baked eggs is definitely one of my favourite brunch foods but it’s actually an excellent meal at any time of the day! This vegetarian version uses chickpeas to increase the protein and fibre and capsicum to balance the acid in the tomatoes. It’s simple to make and full of spices.

The secret to great baked eggs is layering flavour and leaving the sauce to thicken and develop some richness. You can do that in less time when you’re only making a small amount like in this recipe. It’s also all about getting those yolks to stay runny. And that means taking the eggs out of the oven when everything is still looking a little wobbly and undercooked. The heat of the sauce the eggs are sitting in is going to continue to cook the eggs even when the direct heat of the oven is removed. So if they’re not under when you take them out they’ll be over by the time everything has cooled down enough to eat them without some serious blistering of the roof of your mouth.

Am I the only one that does that almost every time I eat baked eggs? It’s like my ability to judge heat completely escapes my brain as soon as that aroma hits me and my body acts without thought and just EAT.

Anyway, these baked eggs: full of flavour, vegetarian, lots of Indian flavours in there that leave a beautiful aroma in your kitchen. Eat this for breakfast, lunch or dinner and you’ll feel really satisfied! I’ve suggested 3-4 eggs and sometimes 3 eggs is enough between two depending on hunger levels.

Serves 2

Ingredients

1 Tbs extra virgin olive oil

1 tsp cumin seeds

1 tsp black mustard seeds

1 tsp ground coriander

1/2 tsp chilli powder (less if you’re not into heat)

2 tsp garam masala

1 Tbs freshly grated ginger

1/2 cup finely sliced spring onion or 1 shallot, finely diced

1 can chopped tomatoes

1 small red capsicum, chopped into a 1 cm dice

pinch of salt

1/2 cup water

2 cups spinach

1 x can of chickpeas, drained ( I use organic)

3-4 eggs

Directions

Preheat oven to 180 degrees. Place a skillet on the stove on medium heat and add oil.

Once hot add all the spices, but only half the garam masala. Fry for 30 seconds then add the onion and ginger, turn the heat down and cook until the onion has softened (just a couple of minutes.

At this point add the tomatoes, capsicum, water and salt and cook for 25 minutes, or until thickened and reduced. Add the spinach, chickpeas and remaining garam maala and cook for 5 minutes.

Crack the eggs one at a time into a glass and make ‘holes’ in the tomato mixture to slide them into one at a time. I find this makes it easier to not break the yolks. Transfer the pan to the oven and cook for 5 minutes or until the whites appear just set. Remember that the eggs will continue to cook once you’ve removed it from the oven.

Allow to cool slightly for a few minutes before eating and serve with chopped mint or coriander, extra spring onion and a dollop of yoghurt. Some flat bread such as roti is excellent with these eggs.

HH. x