Cooking Instructions
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Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Toss
Potatoes (3 cups)
with
Olive Oil (1 Tbsp)
and
Salt (1/2 tsp)
. Roast until caramelized, about 25 minutes.
Step 3
In a large 10 to 12-inch cast iron skillet with a lid, heat the
Coconut Oil (1 Tbsp)
.
Step 4
Sauté the
Shallot (1)
and
Garlic (1 clove)
over medium heat until soft, about 3 minutes. Stir in the
Garam Masala (1 tsp)
,
Ground Cumin (1/2 tsp)
, and
Cayenne Pepper (1/4 tsp)
and cook one minute more, until fragrant.
Step 5
Carefully pour in the
Tomato Sauce (2 cups)
and
Coconut Cream (1 can)
. Simmer gently until the sauce has thickened enough to coat the back of the spoon, 5 minutes. Season to taste with
Sea Salt (to taste)
.
Step 6
Using your spoon, create four wells in the sauce and crack an
Eggs (4)
into each. Place the cover on the pan and simmer the mixture over medium heat until the whites are set, but the yolks are still runny, 3 to 5 minutes.
Step 7
Garnish with
Fresh Mint (to taste)
, serve alongside roasted sweet potatoes and Greek yogurt.
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