Eggs are versatile and delicious in every form for me and I particularly am fond of eating eggs for lunch – which means baked eggs in various forms! I started thinking of something along the lines of Thai curry and eggs and thought, why not bake them? Here I use leftover Thai curry green paste, add it to coconut cream, add some fresh lemongrass, a dried kaffir lime leaf and cook for a little bit in a pan, then crack eggs on top, cover, letting them steam and then voila! Simply sprinkle some sesame seeds and peanuts and really, you’ve got yourself a whole meal!
Savoury
Thai Baked Eggs
The Recipe
Serves 1
Ingredients
- ½ onion, crushed
- 1-2 cloves garlic, minced
- 1 tsp ginger, minced
- 1 tsp cumin seeds
- 1 tbsp Thai green curry paste
- 100 ml coconut cream
- ½ dried kaffir lime leaves
- 1-2 stalks of fresh lemongrass
- 2-3 tbsp water (optional)
- 1 tsp salt
- 1 tsp red chili flakes
- 2-3 fresh basil leaves
- 2 tsp coconut oil
- 2 eggs
- soya sauce (optional)
- for garnish: black and white toasted sesame seeds and toasted peanuts
Instructions
- Heat coconut oil in a small pan and add the cumin seeds, onion, garlic, ginger paste and Thai curry paste and sauté
- Then add the coconut milk, salt, chili flakes, kaffir lime leaves, lemongrass, basil, salt and cook for a few minutes, to reduce down
- Add water if required, stirring occasionally
- Then crack two eggs in the center and cover the pan with the lid and let the eggs cook and steam for about 3-4 minutes, ensuring the whites firm up but the yolk has some jiggle to it
- Sprinkle sesame seeds and peanuts over and if you like a teaspoon of soya sauce
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