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Spicy North Indian Baked Eggs

Adapted from The Spiced Life

Spicy North Indian Baked Eggs ~ Sumptuous Spoonfuls #Indian #Shakshuka #breakfast #vegetarian #recipe

Eggs baked in a spicy, complex sauce laced with the taste of India. Plain yogurt smooths and tones down the heat and toasted cashews add a little crunch.

The instant I saw this recipe from The Spiced Life, I knew I wanted it. It’s sexy and saucy and spicy, all the things I really love in a breakfast. It’s easy to make, but the flavors are exotic and adventurous. It’s sort of a cousin to Shakshuka, if you’ve ever tried the Middle Eastern version of this dish: eggs baked in a tantalizingly spiced tomato sauce.

Make and serve this dish with lots of cilantro if you have it. I regret that I didn’t, although I still thoroughly enjoyed every bite and had to make a second piece of toast to sop up all the lovely sauce. I was tempted to add cheese, but I refrained and went with the yogurt as she did in her recipe. I’m so glad I did! The yogurt really adds something magical to the sauce.

Spicy North Indian Baked Eggs

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 3 - 4 servings

Spicy North Indian Baked Eggs


  • About 1.5 - 2 lb. fresh garden tomatoes, peeled and roughly chopped
  • 1/2 Tablespoon butter
  • 1 Tablespoon olive oil
  • 1 cup chopped onion
  • 4 - 6 cloves garlic, peeled & finely chopped
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala, plus a little extra for sprinkling on top
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1 small jalapeno pepper, chopped (adjust up or down for desired amount of heat)
  • 1 bay leaf
  • Red Robin Seasoning (or salt) & freshly ground pepper
  • Plain yogurt (about 1/4 cup)
  • 3 - 6 eggs
  • For garnish: chopped, roasted cashews and fresh cilantro or basil leaves


  1. Dip the tomatoes briefly in hot boiling water, then remove the skins and cut out the cores. Chop roughly and set aside.
  2. Heat the butter and oil in a large frying or saute pan with a high lip, then add the onion and garlic and saute until the onion is soft and translucent. Add the spices to the pan and stir to toast them in the oil.
  3. Stir in the tomatoes, jalapeno, and bay leaf. Cook, stirring frequently, for about 20 minutes, smashing the tomatoes to bits with the back of your spoon and stirring up the goodness from the bottom, until the sauce is nicely thickened. Add Red Robin Seasoning and pepper to taste. While the sauce is cooking, preheat the oven to 375 F.
  4. Spoon the sauce into 3 - 4 oven-safe bowls or baking dishes (or a cast iron pan) and add a dollop of yogurt in the middle of each, muddling it into the sauce a bit with the back of your spoon. Crack an egg or two on top of the yogurt and sprinkle lightly with salt and garam masala. Bake at 375 F. for about 15 minutes or until the white is set but the yolk is still runny.
  5. Sprinkle with cashews and herbs and serve with toast or Naan for dipping into the lovely yolks and soaking up some of that heat.


Note: add lots of fresh cilantro to the sauce if you have it! I regret that I didn't have any on hand.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.


Spicy North Indian Baked Eggs ~ Sumptuous Spoonfuls #Indian #Shakshuka #breakfast #vegetarian #recipe

This recipe was shared at Tuesday’s TableTasty Tuesday, Simple Supper Tuesday, Treasure Box TuesdayThe Wednesday RoundupWine’d Down WednesdayFoodie FriDIYGluten Free Friday, What to Do Weekends, Weekend ReTreat and Moonlight & Mason Jars.


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6 Responses

  1. Gorgeous! Thanks again for the shout out and so glad you made it!

    September 15, 2015 at 9:23 pm

    • Ann

      Thank you for the recipe, Laura! I have to try it again with cilantro.

      September 16, 2015 at 6:53 am

  2. The name and photo were instantly appealing. This became last night’s dinner. The perfect blend of spices and the aroma had my mouth watering. It lived up to my expectations. Five stars!!! Thank.

    September 20, 2015 at 7:00 am

    • Ann

      Stephanie, you made my day! Thank you for the sweet comment … I’m so happy you enjoyed the recipe.

      September 20, 2015 at 12:53 pm

  3. Delicious spicy north indian baked eggs, very nice, thanks for sharing with Hearth and soul blog hop, pinning and featuring on this week’s hop.

    September 28, 2015 at 9:57 am

  4. Pingback: Hearth and Soul Blog Hop: September last week - Zesty South Indian Kitchen