Description
A flavorful skillet egg dish infused with aromatic Indian spices like garam masala, cardamom, and turmeric, simmered in a rich tomato sauce, then baked to tender perfection. This one-pan recipe offers a spicy, savory breakfast or brunch option with vibrant colors and bold flavors.
Ingredients
Scale
Spices and Aromatics
- 1 teaspoon kosher salt (such as Diamond Crystal), plus more as needed
- 2 garlic cloves, minced or finely grated
- 1 (1-inch) piece fresh ginger, finely grated
- 1 bay leaf
- 1 (2-inch) cinnamon stick (optional)
- 8 cardamom pods, lightly crushed with the flat side of a knife (or ½ teaspoon ground cardamom)
- 2 teaspoons garam masala
- 2 teaspoons ground coriander
- 1 teaspoon cumin seeds
- 1 teaspoon ground turmeric
- 1/4 teaspoon red-pepper flakes
Main Ingredients
- 2 tablespoons olive oil or coconut oil
- 1 medium onion, diced
- 1 (14-ounce) can cherry tomatoes (or diced tomatoes)
- 1 cup water
- 6 to 8 large eggs, depending on how many fit in your skillet
- 1/4 cup chopped cilantro, for garnish
Instructions
- Preheat the oven: Heat your oven to 375 degrees Fahrenheit to prepare for baking the eggs later in the skillet.
- Sauté aromatics and spices: Heat the oil in a large cast-iron or oven-safe skillet over medium heat. Once hot, add the diced onion and a pinch of salt. Cook until the onion is tender and golden brown, approximately 4 to 6 minutes. Stir in the minced garlic and grated ginger and cook for about 30 seconds until fragrant. Add the bay leaf, cinnamon stick if using, crushed cardamom pods, garam masala, ground coriander, cumin seeds, turmeric, and red-pepper flakes. Stir continuously for 30 seconds to 1 minute until the spices release their aroma.
- Cook the tomato sauce: Pour in the canned cherry or diced tomatoes, 1 teaspoon of salt, and 1 cup water. Bring the mixture to a boil over high heat, then reduce heat and let it simmer vigorously. Use the back of a spoon to gently crush the tomatoes as the sauce thickens, which should take about 6 to 8 minutes. Taste and adjust salt as needed.
- Add the eggs: Crack the eggs carefully over the thickened tomato sauce, spacing them evenly. Lightly sprinkle with salt for seasoning.
- Bake the eggs: Place the skillet uncovered into the preheated oven and bake for 8 to 10 minutes, or until the eggs are softly set but not fully firm. The whites should be cooked while the yolks remain slightly runny, if preferred.
- Garnish and serve: Remove from oven, sprinkle with chopped cilantro and an extra pinch of salt if desired. Serve immediately, enjoying the warm blend of spices and rich tomato sauce enveloping the eggs.
Notes
- Use a cast-iron or any oven-safe skillet to ensure safe transfer from stovetop to oven.
- The cinnamon stick is optional but adds a warm depth to the sauce.
- If you prefer firmer yolks, extend baking time by a few minutes.
- Adjust the red-pepper flakes amount to suit your preferred spice level.
- Fresh cherry tomatoes can be substituted for canned, but adjust cooking time to allow sauce thickening.
- Serve with crusty bread or naan to soak up the flavorful sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Indian
Keywords: Skillet eggs, garam masala eggs, Indian breakfast, baked eggs, tomato sauce eggs, spiced eggs
