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Egg bake recipe with kalonji seeds

Egg bake recipe with kalonji seeds

Egg bake recipe good for Saturday brunch or weekly meal prep. A nutrient dense breakfast with amazing, cholesterol lowering, immune boosting kalonji seeds
Course Breakfast
Cuisine Dairy Free, Gluten Free, Nutrient Rich, Refined Sugar Free
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 servings
Author Laura Livesey


Veggie Bottom

  • 1 red onion diced
  • 3-4 cups of mushrooms sliced (about a small punnet/containers worth)
  • 2 large cloves garlic
  • 1 potato diced (optional - if you have weight to lose, leave this out)
  • 1 Tbsp mixed herbs or herbs de provence mix of rosemary, thyme, oregano, etc
  • 2 cups about ½ bag of spinach
  • 1 cup chopped cilantro/coriander or parsley

Egg Mixture

  • 12 eggs
  • 1 tsp pink salt
  • 1 tsp smoked paprika
  • 1 tsp kalonji seeds onion seeds

Decorative Topping

  • 1.5 cups cherry tomatoes chopped in half


Prepare the Veggie Bottom

  1. Preheat your oven to 175C (350F)
  2. Grease a large baking dish with coconut oil (I used a pan about 13x9x2in or 33x23x5cm)
  3. Dice the red onion, and saute in a large pan with a blob of coconut oil for a few minutes until soft
  4. Add the mushrooms, garlic, and potato (if using) and saute for about 5 minutes
  5. Add the herbs. spinach, and cilantro (coriander), mix until just combined (about 1 minute) and then pour the veggie mixture into the bottom of your pre-greased baking dish

Prepare the Eggs

  1. Throughly mix the eggs together with the salt, paprika and kalonji seeds in a large bowl
  2. Pour the egg mixture overtop of the veggie mixture in your baking dish

Add decorative topping and bake

  1. Cut your cherry tomatoes in half, and add them (cut side up) on top of the eggs
  2. Sprinkle a few more kalonji seeds on top of the dish
  3. Place baking dish in the oven for 30-35 minutes