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.
Total Time
40min
4.2
5 Ratings
Author: Feed Me Phoebe
Servings:
2
Ingredients
•
1
lb
Potatoes
, diced
•
1
Tbsp
Olive Oil
•
1/2
tsp
Salt
•
1
Tbsp
Coconut Oil
•
1
Large
Shallot
, thinly sliced
•
1
clove
Garlic
, minced
•
1
tsp
Garam Masala
•
1/2
tsp
Ground Cumin
•
1/4
tsp
Cayenne Pepper
•
2
cups
Tomato Sauce
•
1
can
(4 oz)
Coconut Cream
•
to taste
Sea Salt
•
4
Eggs
•
to taste
Fresh Mint
or Cilantro
Cooking Instructions
1.
Preheat the oven to 425 degrees F (220 degrees C).
2.
Toss Potatoes (1 lb) with Olive Oil (1 Tbsp) and Salt (1/2 tsp). Roast until caramelized, about 25 minutes.
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