I love eggs and omelets. Partly because my mother made a variety of omelets growing up. But the tomato based ones was a standard. I'll be trying out North Indian Style, Sicilian and Greek. Probably except for the naan most of these ingredients would be in the kitchen. This is so easy to put together when you are too tired to make a meal. It is bursting with flavor.
Northern Indian Style Baked Eggs with Green Harissa & Naan
1/4 cup olive oil
1 medium sweet onion, diced
1-2 jalapenos, seeded + chopped (I used 1 large)
2 cloves garlic, minced or grated
1 tablespoon fresh ginger, grated
1 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon smoked paprika
1 (28 ounce) can whole peeled tomatoes
1/3 cup oil packed sun-dried tomatoes, oil drained (or 2 tablespoons tomato paste)
1/2 cup canned coconut milk (I used full fat)
1/2 teaspoon crushed red pepper
1/2 cup fresh cilantro, chopped
4 ounces goat cheese, crumbled (optional)
1/2 cup green or red harissa
chopped almonds, fresh dill and limes, for garnish
fresh naan, for serving
Preheat oven to 350 degrees F.
Heat a large oven safe skillet over medium heat and add the olive oil. Once hot, add the onions. Cook for 8-10 minutes or until soft. Add the jalapeños, garlic and ginger. Cook another 2 minutes and then stir in the cumin, garam masala, chili powder and smoked paprika. Continue cooking for another minute.
Add the tomatoes, crushing them with your hand as you add them. Stir in the sun-dried tomatoes, coconut milk and crushed red pepper. Bring the sauce to a low boil and simmer for about 10 minutes or until the sauce has thickened slightly. Remove from the heat and stir in the cilantro
Create small wells for the eggs and carefully crack the eggs into the wells. Sprinkle the eggs with salt and pepper. Place the whole skillet in the oven and bake until the whites are just set but yolks are still runny, about 12 to 15 minutes. Sprinkle with fresh dill, lime and almonds. Serve with a side of fresh hot naan.