This eggs in purgatory recipe has been given a Bollywood makeover with garam masala, cumin and coconut milk. It’s a delicious weeknight vegetarian dinner or a quick but sassy brunch for two. I served mine with roasted sweet potatoes. Simply preheat the oven to 425ºF. Toss 1 pound diced potatoes with 1 tbsp olive oil and 1/2 tsp salt and roast until caramelized, 25 minutes.
Preparation:
Cook:
Level: Easy
Ingredients
- 1 tbsp Coconut oil or ghee
- 1 Large shallot, thinly sliced
- 1 clove (Coarse) Garlic, minced
- 1 teaspoon garam masala
- ½ teaspoon Cumin
- ¼ teaspoons Cayenne
- 2 cups Tomato sauce (or a 15 ounce can of crushed tomatoes)
- 1 4 ounces coconut cream
- Sea salt
- 4 large eggs
- Mint or coriander leaves, to garnish (optional)
Preparation
In a large (10 to 12 inch) cast iron skillet with a lid, heat the oil. Saute shallot and garlic over medium heat until tender, about 3 minutes. Stir in the garam masala, cumin and cayenne pepper and cook 1 minute more, until fragrant. Gently 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, make wells in the sauce and crack an egg into each one. Place the lid on the saucepan and simmer the mixture over medium heat until the whites are set but the yolks are still runny, 3 to 5 minutes.
Garnish with mint or cilantro and serve with roasted sweet potatoes and Greek yogurt.
