Thai Baked Eggs

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!

The Recipe
Serves 1


  • 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


  • 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