Baked eggs are perfect for breakfast, lunch or dinner.
Preheat oven to 220C.
Heat a large oven safe skillet over medium heat and add the olive oil. Once hot, add the onions. Cook for 8-10 minutes or until soft.
Add the jalapenos, garlic and ginger. Cook another 2 minutes and then stir in the cumin, garam masala, chili powder and smoked paprika.
Continue cooking for another minute. Add the tomatoes, sun-dried tomatoes, and coconut milk. Bring the sauce to a low boil and simmer for about 10 minutes or until the sauce has thickened slightly.
Remove from the heat and stir in the coriander. Create small wells for the eggs and carefully crack the eggs into the wells. Sprinkle the eggs with salt and pepper. Place the whole skillet in the oven and bake until the whites are just set but yolks are still runny, about 12 to 15 minutes.
Sprinkle with goat cheese fresh dill, and almonds. Serve with lime and a side of fresh hot naan.
1/4 cup Olive Oil
1 medium onion diced
1-2 jalapeños seeded and chopped
2 Garlic Cloves grated
1 tablespoon fresh ginger grated
1 teaspoon ground cumin seeds
1 teaspoon Garam Masala
1 teaspoon Chilli Powder
1 teaspoon Smoked Paprika
1 can whole peeled cherry tomatoes
1/3 cup Farro Sundried Tomatoes chopped
1/2 cup canned coconut milk
1/2 cup fresh coriander chopped
120 grams goats cheese crumbled