Baked eggs
1) Heat oil. Fry the onions till golden. Add ginger and garlic and the ground musk and watermelon and poppy seeds. Also add salt, turmeric and red chilli powder. Sprinkle a little water, cover and simmer for 1-2 minutes and then add yoghurt. Stir briskly till the yoghurt blends with the spices to a smooth texture and acquires a rich golden hue. Transfer the contents to a flattish oven proof dish. Gently break the eggs, one after the other, over the surface, alongside each other. Sprinkle a little salt over the eggs. Bake in a pre-heated oven till the eggs are set. Serve hot, garnished with fresh coriander.
A different kind of egg dish, baked with herbs and spices. Try it.
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Serving Size: 1 Serving (331g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 517 | ||
Calories from Fat: 341 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.9g | 51 % | |
Saturated Fat 8.8g | 44 % | |
Monounsaturated Fat 18.6g | ||
Polyunsanturated Fat 5.7g | ||
Cholesterol 1058.7mg | 326 % | |
Sodium 370.5mg | 13 % | |
Potassium 457mg | 12 % | |
Total Carbohydrate 11.5g | 3 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 10.7g | ||
Protein 33.3g | 48 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 517
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