Served with crisp toast, this breakfast promises a flavour fest like no other.
Now this one is a hands-down winner! I LOVE EGGS. Simply because they are so versatile and lend themselves beautifully to various preparations, forms and textures. And this recipe for baked eggs brings together so many powerful flavours that you’ll end up making this for breakfast pretty often.
This recipe has proportions for one bowl of baked eggs that serves 2.
NOTE: This recipe uses my green chutney that I refer to in many other posts. You can find the recipe by clicking here.
The 5 main components that make up this dish are:
Tomato Sauce
This is the bottom layer in your oven-safe bowl. I don’t mind using store bought pasta sauce or marinara sauce for this component in the dish. It is convenient and quick. Alternatively, you can always make your tomato sauce at home by pureeing 3-4 tomatoes and cooking them for a few minutes in olive oil with 2 pods of chopped garlic, salt and pepper to taste. Cook till the excess runny water dries up and store it in the fridge.
Green Chutney
This one is pretty much a fixture in my kitchen and we use this green chutney across various recipes. You can find the link to prepare this chutney in advance in one of my other posts by clicking here.
Dairy
This can be fresh cream or milk.
Eggs & Cheese
Quantities are mentioned in the list of ingredients below.
So, pick a bowl that is oven safe and get going!
INGREDIENTS
4-5 tbsp tomato sauce
2 tbsp green chutney
3-4 tbsp fresh cream or milk
3-4 eggs
1/2 cup grated cheese
Fresh coriander/basil leaves for garnish
METHOD
Preheat your oven to 200 C and grease an oven-proof bowl with butter.
Add the tomato sauce as the base layer and spread it evenly.
Next, add the green chutney and gently spread it just a bit over the tomato sauce with a light hand, without actually mixing the two.
Spread the fresh cream or milk over this layer.
Make 3 or 4 dents within the bowl and crack the eggs directly into the dents.
Season the eggs with salt and pepper.
Spread the grated cheese over the entire bowl.
Bake at 200 C for 15 to 20 minutes or till the egg whites are cooked.
Garnish with fresh coriander or basil leaves.
Serve with crisp toast and fresh fruits for a hearty, happy breakfast!
I hope you enjoyed this recipe.
FOODLOVEBLISS.COM is my attempt at sharing my love for cooking, baking and capturing food that is simple, delicious and easy to make.
Everything you see here has been consumed by my family and friends, and hence, is tried and tested on a bunch of loyal guinea pigs.
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