Goan baked eggs

Having met in New York we both share a love of brunch; there are so many exciting varied things to make - from savory to sweet, eastern to western, healthy to naughty. We both fell in love with Café Mogador in the East Village (NYC) for brunch, morish egg dishes that still keep us inspired. Weekends at our pop up in queens park were dedicated solely to making brunch, delicious ever-changing menus that excited us- spiced sweet potato pancakes, soba noodles with a chili fried egg, Indian scrambled eggs and then something naughty and cheesy. This is what you want on the weekends when enjoying a lazy morning of meeting up with friends - to be greedy and indulge in something that hits the spot, especially when feeling a little bleary-eyed and fragile. When it comes to menu planning we are above all inspired by eastern cookery – it tends to keep things light and healthy, whilst also flavorsome. Spices individually have their own significant health benefits. In particular turmeric, the bright yellow of the spice rainbow which is an anti-inflammatory and antioxidant, is great for this dish. A perfect brunch to make this weekend with its different layers and spices, it looks and feels decadent but without the heaviness that other baked eggs have. It’s fresh and easy with the limey yoghurt dolloped on top. The dish was dreamt up from past visits to India, waking up in Goa to the sound of the sea and the fragrant smells of delicious breakfasts in heaven - so we hope this does the trick of evoking eastern paradise. Okra is a terrific addition to this dish, but if difficult to get hold of, some simple beans will give it the desired texture and colour. Memories of okra as a child were going to Drummond Street, one of the only places in London where one bought good Indian produce, to be told that they were called ladies fingers - the feeling of suspense to see and taste these fingers… did they have fingernails?


    Serves 2


    Spice mix:

    1 tbs Cumin seeds

    1 tbs Coriander seeds

    1 Cinnamon stick

    1 tbs Mustard seeds


    Coconut oil

    2 finely sliced shallots

    Thumb ginger, peeled and grated

    2 garlic cloves, finely sliced

    small bunch coriander, finely chopped stalks and leaves reserved for garnish

    1 tin tomato

    2 tsp maple syrup

    half aubergine, 1cm cubes

    handful okra, sliced lengthways and again

    handful spinach

    1 tbs turmeric

    2 free range eggs

    4 tbs yoghurt

    1 lime for juice and zest

    half red onion, chopped finely

    1 tbs salted butter

    pinch dried chili


1. Dry roast the spice mix until fragrant then grind to a fine powder
2. To make the tomato sauce heat the coconut oil (you can use any oil, but coconut or olive oil withstand higher heats) and shallots, garlic, ginger and finely chopped coriander stalks in a saucepan over a medium heat, add a tablespoon of the spice mixture and stir for a further 5 minutes. Add the tin of tomatoes and a small squeeze of maple syrup. Reduce 10-15 minutes, this will be the base layer to your dish. Transport into an oven proof dish, ramekins are good
3. Again heat coconut oil in a pan and add the rest of the chopped garlic, after lightly golden add the aubergine, okra and turmeric. Once cooked down add the spinach and take off the heat. Add to the top of the tomato mixture and make a nest to crack the eggs into. Once done put into the oven
4. Cook to your liking, we do around 10 minutes. Whilst in the oven make your yoghurt dressing by adding lime juice/zest, a pinch of spice mix, salt and the red onion. Now for the spicy oil- we like making it with butter (but can substitute for oil), heat the butter and dried chili- take it off when it starts to brown a little.
5. Dollop the yoghurt on the baked eggs and pour on the sizzling butter, with coriander, chili and lime for garnish. Serve with a hot naan.