Curried baked eggs are a real brunch favourite. Fresh eggs baked on top of a curried vegetable base with a real hit of warming spice.
Curried baked eggs are a favourite brunch dish of ours. This dish was inspired after our recent visit to Piggery Smokery, who kindly sent us home with some very generous samples of their bacon. From the samples there was one bacon that stood out to me, Pondicherry Pi. This particular bacon has a lovely hint of Indian spice about it.
After some contemplation I decided I was going to do a baked egg dish. The base of this dish starts with you making a very simple spiced tomato curry. Bacon, egg and tomato with an Indian Spice twist. Indian food if a firm favourite of mine. I could live on curry and all things spice, so I reckon this is probably about the best brunch dish I’ve ever come up with.
We have used this artisan bacon which is available to order from Piggery Smokery. However you can substitute with a smoked back bacon if you prefer. The bacon can be left out entirely for those following a Vegetarian diet, perhaps add a little smoked paprika to boost flavour.
Assembled ready for the oven:
Curried Baked Eggs
- 2 rashers pondicherry pi back bacon
- 1 dsp sunflower oil
- 1 banana shallot - finely diced
- 1 clove garlic - crushed
- 1 red chilli - de-seeded and finely chopped
- 1 cm root ginger - finely grated
- 1 dsp coriander leaf - chopped
- 1 medium sized tomato - diced
- 1 pinch ground turmeric
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1 tbsp natural yoghurt
- 2 large free range eggs
- salt & pepper
- In a hot dry non-stick frying pan, fry the bacon for a minute on each side and then transfer onto a side plate till later.
- In the same frying pan add the sunflower oil then over a medium heat cook the shallot, garlic, ginger, chilli and coriander for 3-4 minutes until soft. Add the diced tomato to the pan along with the dry spices, salt and pepper, continue to stir for a further 2 minutes.
- Meanwhile cut up the slightly cooled bacon into bite-sized pieces and add it to the tomato mixture and take off the heat. Spoon the mixture into an oven proof dish and add the spoonful of natural yoghurt.
- Take a deep-sided oven proof tray and half fill it with boiling water. Place the oven proof dish into the tray and make two small dips in the yoghurt, take care to break an egg into each of the dips, you don't want the yolk touching the side of the dish.
- Gently place the tray into the oven and bake the eggs for 20 minutes at 160CFan. Serve immediately.