Everyone knows I love Indian food, but sometimes it's not the healthiest. The Keto Masala Baked Indian Eggs recipe can be a breakfast or lunch recipe. AKA BRUNCH!!!!
This is a great vegetarian recipe from the Keto Connect blog, but I've taken it up a notch to add more protein, so it's more hearty and high in protein. I added OZO Foods plant-based grounds. If you want to make this a real meat recipe add lean chicken, pork or turkey sausage.
This recipe takes the classic sunny-side-up egg recipe and adds Indian spices to it. The recipe is low-carb, keto-friendly, and gluten-free. Enjoy these hearty, flavorful eggs over a spicy bed of tomatoes and plant-based grounds.
Remember, I cook it, eat it, so I know you'll love it.
INGREDIENTS:
1 tbsp coconut oil
1/2 small onion, diced
1 medium jalapeno, seeded and diced
2 cloves garlic, mince minced
1 tsp Pink Himalayan Salt
1 tbsp ground cumin
1/2 tsp chili powder
1/2 tsp garam masala
1 tsp dried ginger
1/4 cup beef/chicken/vegetable broth
1/2 cup canned crushed tomatoes
6 large eggs
Fresh Cilantro, garnish
DIRECTIONS:
Preheat oven to 400 degrees.
Note: Make sure your plant-based grounds are browned and seasoned before cooking this recipe.
Heat a cast-iron skillet on medium heat. Add oil.
Add onion and jalapeno and cook until almost translucent, 4-5 minutes. Add garlic and cook 30 seconds until fragrant.
Stir in salt, garam masala, chili powder, ginger, cumin. Note: Get a mask or open a window! It’s going to get spicy and it will get up your nose 😂!
Deglaze the pan with the broth, then add the crushed tomatoes and stir well. Simmer for 5 minutes until reduced slightly.
Remove skillet from heat and, using a spoon, create 6 pockets in the sauce. Crack an egg into each pocket.
Carefully transfer skillet to oven and bake for 5-7 minutes or until eggs at the desired consistency. If desired, garnish with cilantro and serve!
Enjoy!
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