Indian-style baked eggs
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.
- 2 tsp olive oil
- 1 large red capsicum, seeded, thinly sliced
- 500g frozen cauliflower rice
- 1 tbs korma curry paste
- 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
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.
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.
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.
Meanwhile, heat the naan bread following packet directions.
Serve the baked eggs with the yoghurt and naan bread.
Serve with coriander sprigs and sliced green chilli