North Indian Baked Eggs

I got the Seven Spoons cookbook for Christmas last year, and this is one of my favorite recipes from it.  It's very similar to shakshuka, but with Indian flavors in the sauce and a bright chutney on top.  Simple canned tomatoes are spiced up with cumin, garam masala, and chili flakes, and then swirled with creamy yogurt and goat cheese.  You can cook more or less eggs in the sauce depending on how hungry you are and how saucy you'd like the final dish to be.  The chutney is easy to make and definitely necessary to brighten up the richness of the eggs and sauce.  

You'll want something carb-y on the side to soak up all the sauce -- while rice or pre-made naan will do the job just fine, this dish is really something special if you make your own naan, and it's easier than you might think.  The recipe linked to below is more authentic, but you can also cheat with no-knead naan, as I often do...it's still miles better than anything you can get pre-packaged.

North Indian Baked Eggs (adapted from Seven Spoons)

1 T ghee (or butter)

1/2 tsp cumin seeds

1 onion, peeled and diced

2 medium garlic cloves, minced

Salt

3/4 tsp garam masala

1/2 tsp ground coriander

1/4 tsp turmeric

1/4 tsp Aleppo chili flakes

28-ounce can crushed tomatoes

1 bay leaf

1/4 cup plain Greek yogurt (not non-fat)

4-8 eggs (depending on appetite)

2-3 ounces creamy goat cheese crumbled (optional)

Green chutney, to serve (see below)

Naan, to serve 

1. Heat a large ovenproof skillet over medium-low heat.  Melt the butter, and then add the cumin seeds.  Saute, shaking the pan often, until fragrant, about 1 minute.  Add the onions and cook until golden brown, 10-15 minutes.

2. Add the garlic and cook for another couple of minutes, stirring often.  Sprinkle with a bit of salt, and then add the garam masala, coriander, turmeric, and chili flakes.  Stir constantly and toast for 30 seconds.

3. Preheat the oven to 375 degrees.

4. Pour in the tomatoes and add the bay leaf.  Raise heat to bring the sauce to a boil, then reduce heat to a simmer.  Let simmer about 20 minutes, stirring occasionally.  Taste and season with more salt as necessary.

5. Dollop the yogurt into the sauce and use a spoon to marble the two together slightly.  Crack an egg into a small bowl.  Use the edge of the bowl to make a depression in the sauce, and carefully slip the egg into the gap.  Repeat with the remaining eggs.  Top with crumbled goat cheese.

6. Move the pan to the hot oven.  Bake, uncovered, for 12 minutes for a set white and fluid yolk.  Be careful not to overbake, as the eggs will continue to cook a bit in the hot sauce even after you remove the pan from the oven.

7. Serve with green chutney and naan.

Green Chutney (adapted from Seven Spoons)

Makes about 1/2 cup

1 tsp grated fresh ginger

1 large garlic clove, peeled

1/2 jalapeno (use a whole one if you want it spicier)

1/2 tsp salt, more to taste

Pinch of brown sugar

1 cup loosely packed fresh cilantro

1/2 cup loosely packed fresh parsley

Juice of 1/2 lime, more to taste

1 T olive oil

Combine the ginger, garlic, jalapeno, salt, and sugar in a mini chopper.  Pulse until everything is finely chopped.  Add the cilantro, parsley, and lime, and pulse again to chop the herbs.  Finally, add the olive oil and process until everything is finely chopped and comes together into a sauce.  Taste and add more salt and/or lime juice as needed.