Baked Eggs With Spicy Bananas |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Kera Per Eeda (baked eggs with spicy bananas). This recipe is from Fire and Spice by Joyce Westrip. Tip: after slicing the bananas, sprinkle them with lemon or lime juice to prevent discoloration. Ingredients:
6 large bananas, ripe but firm |
1 tablespoon lime juice or 1 tablespoon lemon juice |
2 tablespoons ghee or 2 tablespoons vegetable oil |
3 onions, finely sliced |
2 garlic cloves, finely chopped |
1 inch gingerroot, finely chopped |
1/2 teaspoon turmeric powder |
2 green chilies, finely chopped |
3 tablespoons coriander leaves, finely chopped |
1 large tomato, finely chopped |
salt |
4 -6 eggs |
Directions:
1. Peel and slice bananas into rings about 1/4 inch thick (don't slice them too thinly or they may break apart).
2. Heat ghee or oil in a large pan and fry the onion, garlic and ginger until the onion starts to change color.
3. Stir in the turmeric, chilli, coriander, tomato and salt. Stir-fry for 2 minutes. Add banana slices and mix in gently.
4. Preheat oven to 350 degrees F.
5. Spread mixture evenly into a baking dish. Make depressions with the back of a spoon and break each egg into a depression. Cover with foil and bake for 15 minutes or until eggs are done to your liking.
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