Baked Egg Curry

Baked Egg Curry is a delightful fusion of Indian spices and baked eggs, creating a rich, flavorful dish that's perfect for a nutritious meal. This high-protein recipe is easy to prepare and brings traditional Indian flavors to your table in a unique way.

Ingredients

• Large eggs - 4
• Coconut milk - 200 ml
• Onion - 1 medium, finely chopped
• Tomato - 1 medium, finely chopped
• Ginger - 1 inch, grated
• Garlic - 2 cloves, minced
• Green chili - 1, slit
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1 teaspoon
• Garam masala - 1 teaspoon
• Coriander powder - 1 teaspoon
• Salt - to taste
• Fresh coriander leaves - for garnish
• Olive oil - 1 tablespoon

Steps

1. Preheat the oven to 180°C (350°F).
2. In a pan, heat olive oil over medium heat and sauté the chopped onion until translucent.
3. Add the minced garlic, grated ginger, and slit green chili, cooking for another 2 minutes until fragrant.
4. Stir in the chopped tomato, turmeric powder, red chili powder, coriander powder, and salt; cook until the tomatoes soften.
5. Add the coconut milk and simmer for 5-7 minutes until the sauce thickens slightly.
6. Transfer the sauce into a baking dish and gently make four wells in the sauce for the eggs.
7. Crack an egg into each well and sprinkle garam masala over the top.
8. Bake in the preheated oven for 15-20 minutes until the eggs are set but still slightly runny, or to your desired doneness.
9. Remove from the oven, garnish with fresh coriander leaves, and serve hot with rice or bread.

Nutrition

• Calories: 320
• Protein: 20 g
• Carbs: 15 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 370 mg
• Total Fat: 22 g
• Saturated Fat: 8 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• High in protein from eggs, supporting muscle health.
• Rich in healthy fats from coconut milk, beneficial for heart health.

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