Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Summer Garden Curry Baked Eggs ~ Sumptuous Spoonfuls #garden #tomato #spicy #curry #breakfast #recipe

Summer Garden Curry Baked Eggs

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 3 - 4 servings 1x

Ingredients

Scale

For the turmeric roasted eggplant:

  • 1 large eggplant, peeled & cut in 1/2-inch slices
  • 1 Tablespoon olive oil
  • 1 Tablespoon tomato juice
  • 1/4 teaspoon EACH: turmeric, garlic powder, cumin

For the baked eggs:

  • 1 teaspoon olive or avocado oil
  • 1/2 teaspoon EACH: turmeric, cumin, chili powder
  • 1/4 teaspoon EACH: cinnamon, salt
  • 1 small onion, peeled & chopped
  • 23 cloves garlic, peeled & chopped
  • 1 small crookneck squash or zucchini (about 2/33/4 cup, chopped into chunks)
  • 1 cup of turmeric roasted eggplant, cut into chunks
  • 1 pint fresh garden (or canned) tomatoes, chopped
  • 1 jalapeno pepper (or more, to taste)
  • 34 eggs

For the top: crumbled feta or goat cheese, fresh oregano leaves


Instructions

  1. Preheat oven to 400 F. Peel and cut the eggplant into 1/2 inch slices. In a small bowl, stir together the olive oil, tomato juice and spices. Brush the eggplant with this mixture. Set the eggplant slices on a large baking tray coated with cooking spray, put the tray in the oven and roast for 15 minutes or so or until the eggplant are tender.
  2. Add the teaspoon of oil to an (oven-proof) medium frying pan and then add the spices. Let them toast in the oil briefly, stirring, until fragrant, then add the onion, garlic and summer squash. Saute until the onion is soft and translucent and the squash is tender. Stir in 1 cup of the turmeric roasted eggplant (reserving the rest for another use) along with the tomatoes and jalapeno. Cook and stir for about 10 – 15 minutes to let the flavors blend and the sauce thicken. Add jalapeno as desired for heat.
  3. You can now either make wells in the sauce directly in the pan and crack eggs into it … or you can spoon the sauce into individual oven-safe bowls and make a well in each. Crack an egg into each hole. Bake at 400 F for about 15 minutes or until the egg white is fully set but the yolk is still tender/liquid (or to your liking).
  4. Before serving, sprinkle with crumbled feta or goat cheese and fresh oregano leaves. Enjoy!

Notes

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

© Copyright 2016, 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.