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RECIPE
14 INGREDIENTS7 STEPS40MIN

Masala-Style Baked Eggs in Purgatory

4.5
2 Ratings
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Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
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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.

40MIN

Total Cooking Time

14

Ingredients
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
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Ingredients
US / METRIC
Servings:
2
Serves 2
Ingredient List
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3 cups
Potatoes , diced
1/2 tsp
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
to taste
Cilantro
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Directions

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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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