Baked Eggs with Artichoke Hearts

Name: Baked Eggs with Artichoke Hearts
Yield: Makes 2 to 4 Servings
Cuisine: Indian
Ingredients: 4 large eggs; One 14 oz [400 g] can quartered artichoke hearts packed in water, drained; 1 serrano chile, seeded, if desired, and minced; 2 Tbsp Ghee, melted, plus extra to grease the pan; 2 Tbsp minced shallot; 2 cups [60 g] cubed stale crusty bread, such as sourdough (½ inch [12 mm] cubes); ½ tsp fine sea salt; 1 Tbsp minced fresh chives; 2 whole cloves; 4 garlic cloves, minced; 1 cup [80 g] grated mozzarella; ¼ tsp fenugreek seeds; 2 Tbsp fresh lemon juice; 6 black peppercorns; ⅛ tsp ground nutmeg

Preparation info

Makes
2 to 4
Servings

Difficulty
Easy

Appears in

Season

By Nik Sharma

Published 2018

About

Baked eggs are a visual delight and more versatile than you might think. They’re a perfect topper for an endless array of savory dishes, like this breakfast-meets-dinner offering. The eggs sit on top of a fragrant combination of artichoke hearts and bread, and it all bakes at the same time. It’s an easy midweek meal with a big payoff.

Ingredients

2 Tbsp Ghee, melted, plus extra to grease the pan
6 black peppercorns
2

Asia
India
Supper
Main course
Breakfast
Vegetarian

Method

Preheat the oven to 375°F [190°C]. Grease a 9 in [23 cm] round cake or pie pan with ghee.

With a mortar and pestle or spice grinder, grind the peppercorns, cloves, and fenugreek to a fine powder. Transfer to a large bowl and add the nutmeg, 2</