Baked Eggs in Eastern Style

Breakfasts | Japanese cuisine

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Baked Eggs in Eastern Style

Ingredients

Chicken Egg - 4 pieces
Tomatoes - 1 piece
Onion - ½ heads
Orange Bell Peppers - 1 piece
Garlic - 2 cloves
Thyme - 1 stalk
Curry - a pinch
Ground Cumin - a pinch
Sugar - a pinch
Chicken Broth - 5 fl oz
Cilantro - 1 bunch
Ground Black Pepper - to taste
Salt - to taste
Scallions - 1 stalk

Step by Step guide

Step 1

Dice the tomato into small cubes, cut the pepper into small wedges, and slice half the onion into thin half-rings. First, crush the garlic with the flat side of a knife, then chop it finely.

Step 2

Heat a skillet and sauté the onion and bell pepper in olive oil with thyme and a pinch of salt. Then add curry, cumin, tomatoes, sugar, and mix everything together.

Step 3

Pour a ladle of broth into the skillet and bring it to a boil over high heat. Then, reduce the heat to medium and let all the liquid evaporate, making sure not to let the vegetables burn.

Step 4

Finely chop the cilantro leaves and add them to the vegetables. Mix well and immediately transfer all the contents to a baking dish. Carefully pour 4 eggs on top. Season with salt, trying to avoid getting salt on the yolks, as they bake better without it. Place in a preheated oven at 356°F for six to seven minutes, until the eggs are set. Remove from the oven and add pepper.