Indian Style Baked Eggs with Green Harissa and Naan

 

Indian Style Baked Eggs with Green Harissa and Naan


Indian Style Baked Eggs with Green Harissa and Naan is a delightful fusion of flavors, combining the rich and spicy elements of Indian cuisine with the vibrant, herby notes of green harissa. This dish is perfect for breakfast, brunch, or even a light dinner. Here’s a detailed step-by-step guide to making this flavorful and satisfying meal.

Ingredients:

For the Green Harissa:

  • 1 cup fresh cilantro, chopped
  • 1 cup fresh parsley, chopped
  • 1-2 green chilies, chopped (adjust to taste)
  • 3 cloves garlic
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 cup olive oil
  • Juice of 1 lemon
  • Salt to taste

For the Baked Eggs:

  • 4 large eggs
  • 1 cup diced tomatoes
  • 1/2 cup chopped red onion
  • 1/2 cup bell peppers, diced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder (adjust to taste)
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • 1 tbsp olive oil

For the Naan:

  • Store-bought or homemade naan, warmed

Procedure:

1. Preparing the Green Harissa:

  1. Blend the Ingredients:
    • In a food processor, combine cilantro, parsley, green chilies, garlic, ground cumin, ground coriander, olive oil, lemon juice, and salt. Blend until smooth, adding a little water if needed to reach the desired consistency.
  2. Adjust Seasoning:
    • Taste and adjust seasoning as needed. Set aside.

2. Preparing the Baked Eggs:

  1. Preheat the Oven:
    • Preheat your oven to 375°F (190°C).
  2. Sauté the Vegetables:
    • In an ovenproof skillet, heat 1 tbsp of olive oil over medium heat. Add the chopped red onion and bell peppers, and sauté until softened.
  3. Add Tomatoes and Spices:
    • Add the diced tomatoes, ground cumin, ground coriander, turmeric powder, red chili powder, salt, and pepper. Cook for 5-7 minutes until the tomatoes break down and the mixture thickens.
  4. Create Wells for Eggs:
    • Using a spoon, create four small wells in the tomato mixture. Crack an egg into each well.
  5. Bake the Eggs:
    • Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the egg whites are set but the yolks are still runny (or cook longer if you prefer fully set yolks).

3. Serving:

  1. Garnish and Serve:
    • Remove the skillet from the oven and garnish with fresh cilantro.
  2. Add Green Harissa:
    • Drizzle the green harissa over the baked eggs.
  3. Serve with Naan:
    • Serve the baked eggs hot with warm naan on the side for dipping and scooping.

Tips for Perfect Indian Style Baked Eggs:

  • Spice Level: Adjust the amount of green chilies in the harissa and red chili powder in the baked eggs to suit your spice preference.
  • Cooking Time: Keep an eye on the eggs while baking to achieve your preferred level of doneness.
  • Naan: For extra flavor, brush the naan with a little melted butter and sprinkle with garlic powder before warming.