Pakistani Style Spicy Baked Eggs

On my recent trip to Karachi I realized that I have turned into one of those people – you know the kind of person who goes out for brunch and orders the Pakistani Omelette – an eggy creation choc-a-bloc with onions, tomatoes, and green chilies with the occasional cilantro thrown in for good measure.

My younger self would consider me a  little lame, my older self knows that when I go out to eat in Toronto The Pakistani is hardly an egg menu staple. Here I am an Eggs Florentine kinda girl.

Anyway, with Mothers Day and all things brunch around the corner I began to have a hankering for those flavors, but I wanted a cleaner version – i.e less oil and certainly no paratha.

This riff on the classic French baked eggs hit the spot. It is both light and deliciously spicy at the same time. The fresh oregano although optional adds a savory note that rounds out the flavors of this dish. I highly recommend it, use dried oregano if fresh is unavailable.


Adjust the green/red chilies to your liking, the best part about this dish is that it is infinitely customizable.

Pakistani Style Spicy Baked Eggs for Two

4 eggs
1 tomato, flesh scooped out, finely chopped
1 green onion, green parts finely chopped
1 tbsp minced white onion
1 finely diced green chili
1 tsp finely chopped fresh oregano (optional)
1/2 tsp salt
1 tsp butter plus more for greasing ramekins
Red chili flakes or Cilantro for garnish (optional)

Grease the ramekins and preheat the oven to 375 degrees F. Then combine ingredients 2 to 7 in a small bowl. Taste if you wish.


Divide the chopped mixture between the ramekins. Dot the butter onto the chopped veggie mix. Then gently crack an egg into each ramekin, being careful not to break the yolk. Add another egg each in the same manner. Season lightly with salt.  Now put in a splash of milk, place on a baking sheet and bake for 20-22 minutes until just set. Eat warm topped with finely diced cilantro or even some crushed chili flakes for added heat.


You can always serve this with toast on the side, I enjoyed mine with these cauliflower feta fritters from Smitten Kitchen. IMG_3453

14 thoughts on “Pakistani Style Spicy Baked Eggs

  1. WOW. sounds so yum! and fancy! Do you think it would still work if i whipped the eggs with the milk and then poured it in instead (frittata style). i am not big on whole yolks… 😦

    • Ooh please do! WordPress hasn’t been cooperating with me and I’m now away for the weekend. The recipe should say to sprinkle the egg w a little salt before baking. Happy eating!

  2. That looks amazing! Do you think it could work with plain almond or coconut milk since it’s just a splash or do you think it would change the taste?

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