Baked eggs in oriental style
2 servings
15 minutes
Baked eggs in Eastern style are a refined masterpiece of Japanese cuisine, combining depth of flavors and aromas of spices. The base of the dish consists of braised vegetables with thyme, cumin, and curry soaked in chicken broth, creating a rich texture. The eggs baked on top of this aromatic base remain tender, and their yolk acquires a velvety structure. The dish evokes the coziness of family meals and is perfect for a leisurely breakfast or light dinner. Its ease of preparation makes it accessible, while Eastern spices add color. Garnished with fresh cilantro and green onions, it delights the palate and captivates with its aesthetic appearance.
1
Cut the tomato into small cubes, the pepper into small wedges, and half an onion into thin half-rings. First crush the garlic with the flat side of the knife, then chop it finely.
- Tomatoes: 1 piece
- Red sweet pepper: 1 piece
- Onion: 0.5 head
- Garlic: 2 cloves
2
Heat the pan and sauté onion and pepper in olive oil with thyme and a pinch of salt. Then add curry, cumin, tomatoes, sugar, and mix everything.
- Onion: 0.5 head
- Red sweet pepper: 1 piece
- Thyme: 1 stem
- Curry: pinch
- Ground cumin (zira): pinch
- Tomatoes: 1 piece
- Sugar: pinch
- Salt: to taste
3
Pour a ladle of broth into the pan and bring to a boil over high heat. Then reduce the heat to medium and evaporate all the liquid, ensuring the vegetables do not burn.
- Chicken broth: 150 ml
4
Finely chop the cilantro leaves and add them to the vegetables. Mix and immediately place all the contents in a baking dish. Carefully pour 4 eggs on top. Salt, trying not to get salt on the yolk, as it bakes better without it. Place in a preheated oven at 180 degrees for six to seven minutes — until the eggs are done. Remove and pepper.
- Coriander: 1 bunch
- Chicken egg: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
5
Before serving the scrambled eggs, you can garnish them with finely sliced green onion leaves.
- Green onions: 1 stem