Description
This eggs in purgatory recipe got a little Bollywood makeover with some garam masala, cumin and coconut milk. It’s a delicious vegetarian weeknight dinner, or a fast, yet sassy brunch for two. I served mine alongside roasted sweet potatoes. Simply preheat the oven to 425ºF. Toss 1 pound diced potatoes with 1 tablespoon olive oil and 1/2 teaspoon salt and roast until caramelized, 25 minutes.
Ingredients
- 1 Tablespoon Coconut Oil Or Ghee
- 1 Large Shallot, Thinly Sliced
- 1 clove (Large) Garlic, Minced
- 1 teaspoon Garam Masala
- ½ teaspoons Cumin
- ¼ teaspoons Cayenne
- 2 cups Tomato Sauce (or One 15-ounce Can Crushed Tomatoes)
- 1 4-ounce Can Coconut Cream
- Sea Salt
- 4 Large Eggs
- Mint Or Cilantro Leaves, For Garnish (optional)
Preparation
In a large (10 to 12-inch) cast iron skillet with a lid, heat oil. Sauté shallot and garlic over medium heat until soft, about 3 minutes. Stir in garam masala, cumin and cayenne and cook 1 minute more, until fragrant. Carefully pour in the tomato sauce and coconut cream. Simmer gently until the sauce has thickened enough to coat the back of the spoon, 5 minutes. Season to taste with salt.
Using your spoon, create wells in the sauce and crack an egg into each. Place the cover on the pan and simmer the mixture over medium heat until the whites are set but yolks are still runny, 3–5 minutes.
Garnish with mint or cilantro and serve alongside roasted sweet potatoes and Greek yogurt.
