This Indian-style baked eggs dish is a great meat-free option to spice up your week. Loaded with tomatoes, capsicum, cauliflower rice and chickpeas, it’s great for a hearty breakfast, lunch or dinner.
Serves44
Cook time20 mins20 minutes
Prep time5 mins5 minutes
Ingredients
2 tsp olive oil
1 red capsicum, seeded, thinly sliced
500g frozen cauliflower rice
1 tbs korma curry paste
410g can Ardmona Rich & Thick Chilli Diced Tomatoes
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Method
Step 1
Heat half the oil in a large frying pan over medium-high heat. Add capsicum and cook, stirring, for 2 mins or until just tender. Transfer to a plate.
Step 2
Heat the remaining oil in the pan over medium-high heat. Add cauliflower rice and cook, stirring, for 3 mins or until just tender. Push the cauliflower rice to the edge of the pan and add the curry paste. Cook, stirring constantly, for 1 min or until aromatic. Stir the cauliflower rice into the curry paste until well combined. Add the tomato, tomato paste and 1/3 cup (80ml) water. Stir to combine. Reduce heat to low and simmer for 5 mins or until heated through.
Step 3
Stir chickpeas into the tomato mixture. Top with capsicum. Season. Use the back of a spoon to make 4 large indents in the tomato mixture. Carefully crack an egg into each indent. Cook, partially covered, for 4-5 mins for soft yolks or until the eggs are cooked to your liking.
Step 4
Meanwhile, heat the naan bread following packet directions.
Step 5
Serve the baked eggs with the yoghurt and naan bread.
Serve with coriander sprigs and sliced green chilli
410g can Ardmona Rich & Thick Chilli Diced Tomatoes
2 tbs tomato paste
400g can chickpeas, rinsed, drained
4 Coles Australian Free Range Eggs
270g pkt Coles Mini Naan Bread
2/3 cup (190g) dairy-free natural coconut yoghurt
Description
This Indian-style baked eggs dish is a great meat-free option to spice up your week. Loaded with tomatoes, capsicum, cauliflower rice and chickpeas, it’s great for a hearty breakfast, lunch or dinner.
Method
Step 1
Heat half the oil in a large frying pan over medium-high heat. Add capsicum and cook, stirring, for 2 mins or until just tender. Transfer to a plate.
Step 2
Heat the remaining oil in the pan over medium-high heat. Add cauliflower rice and cook, stirring, for 3 mins or until just tender. Push the cauliflower rice to the edge of the pan and add the curry paste. Cook, stirring constantly, for 1 min or until aromatic. Stir the cauliflower rice into the curry paste until well combined. Add the tomato, tomato paste and 1/3 cup (80ml) water. Stir to combine. Reduce heat to low and simmer for 5 mins or until heated through.
Step 3
Stir chickpeas into the tomato mixture. Top with capsicum. Season. Use the back of a spoon to make 4 large indents in the tomato mixture. Carefully crack an egg into each indent. Cook, partially covered, for 4-5 mins for soft yolks or until the eggs are cooked to your liking.
Step 4
Meanwhile, heat the naan bread following packet directions.
Step 5
Serve the baked eggs with the yoghurt and naan bread.
Serve with coriander sprigs and sliced green chilli
